By Andrea Green, Contributing Writer
I love this recipe for orzo salad with spinach and sun dried tomatoes for many reasons.
First, the dressing is a simple red wine vinaigrette. Because it’s not a mayo-based dressing, it’s perfect for packing in lunches or for picnics.
Second, the classic Mediterranean flavors are always a crowd pleaser. Double or triple the recipe to bring it as a potluck side dish and everyone will be asking you for the recipe.
Finally, whole wheat orzo is my favorite whole wheat pasta. It cooks up just as tender as it’s white pasta counterpart.
However, I can’t always find whole wheat orzo in my local grocery store. I usually order a pack of 3 off Amazon and that tends to last me for several months. It’s well worth it since it cooks up quickly and is easily transformed into any number of side dishes.
You do have a few options with this salad. If you want to add a bit of protein, it’s great with some chopped up chicken. I also like it with either mozzarella or a sprinkling of Parmesan.
Orzo Salad with Spinach and Sun Dried Tomatoes
- 1 cup whole wheat orzo
- 3 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 1/2 teaspoon basil
- 2 cups baby spinach leaves
- 1/4 cup sun dried tomatoes
- 12 pitted black olives, sliced
- Place sun dried tomatoes in a cup of boiling hot water. Allow to plump in the hot water for 5 minutes. Drain and chop the tomatoes.
- Cook orzo according to package directions.
- Drain orzo and rinse under cold water to cool.
- In a large bowl, whisk together the oil, vinegar, and basil. Toss in the pasta.
- Gently stir in the spinach, tomatoes and olives.
If you like this pasta salad, you’ll want to check out my Lemony Pasta Salad for a Crowd. It’s perfect for bringing to summer BBQs!
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