A spinach base, layered with veggies, and topped with a two step Italian dressing. Tangy, crunchy, zesty, and sweet describe an Italian Orzo Salad the best.
Course Salad
Prep Time 2 minutesminutes
Cook Time 8 minutesminutes
Servings 2people
Ingredients
2ozOrzo
2cupsBaby Spinach
2in pieceEnglish Cucumber[chopped]
1/4Small Red Onion[chopped]
1/4Red Bell Pepper[chopped]
1ozGreen Olives[sliced]
1ozFeta Cheese[optional]
3tbspOlive Oil
1tspLemon Juice
1/4tspOregano
1/4tspGarlic[minced or powder]
Sea Salt & Pepper[to taste]
1tbspBourbon Barrel Aged Balsamic Vinegar
Instructions
Prep
Bring a pot of water to a boil and cook the orzo pasta for 8 minutes. Drain, rinse, and set pasta aside to cool. Prep veggies while pasta is cooking.
Transfer the cooled orzo to a large mixing bowl. Add the spinach first, then chopped vegetables, and olives. Crumble cheese over top.
In a small bowl, mix together olive oil, lemon juice, oregano, garlic, salt, and pepper. Pour over salad.
Finish with a a drizzle of bourbon balsamic vinegar.
Pro Tips
Chill this salad for at least an hour prior to serving for the best flavor.
To speed this recipe up, use a pre-made Italian dressing instead of mixing your own.
Top with your favorite protein to make this a complete meal!