Lemony Orzo with Spinach and Tomatoes
This recipe is easy peasy lemon squeezy! Pasta salad is a great side dish, great to top with meat or fish, and even great on its own. This lemony orzo is so fresh and the orzo makes it not as heavy as other pasta salads. A perfect dish for springtime…or anytime!
Orzo, Cherry Tomatoes, Pine Nuts, and Spinach
My fiancé used to love the Fresh Market’s lemon orzo and with the Spring weather, I thought it would be great to replicate. I also used gluten-free noodles by DeLallo. It can be served warm but I enjoy it cold the next day after all the flavors have really combined and absorbed. It also keeps in the refrigerator for 5-7 days so you can serve it throughout the week!
INGREDIENTS
· 8oz Orzo (I used DeLallo Gluten-Free Orzo)
· 3 tbsp olive oil
· 2 tbsp fresh lemon juice
· 1 tsp soy sauce or liquid aminos (for gluten-free)
· ½ tsp garlic, minced
· 2 tbsp pine nuts
· ½ pint cherry tomatoes halved
· 2 cups spinach
· Salt & Pepper (to taste)
DIRECTIONS
1. Cook orzo according to package directions.
2. Whisk together olive oil, lemon juice, soy sauce, and garlic creating your vinaigrette.
3. Once pasta is done, drain immediately and transfer it to a bowl. Add the spinach instantly while the pasta is hot so it wilts, stirring for 30-45 seconds. Let it sit for 1-2 minutes.
4. Add the vinaigrette and pine nuts. Stir.
5. Add the tomatoes. Stir.
6. Taste and add salt and pepper to your preference.
7. Serve immediately for hot pasta salad or let it sit overnight in the refrigerator for three hours to serve it cold. (I enjoy it the next day to really let all the flavors settle and combine.)
8. ENJOY!
9. You can keep it in a glass storage container in the refrigerator for up to 5-7 days to enjoy throughout the week.
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Lemony Orzo with Spinach and Tomatoes