Spinach Orzo Salad With Feta, Tomatoes and a Basil Dressing
Serves: 6
Prep Time: 15 min
Cook Time: 10 min
Ingredients
1/2 lb
orzo
5 oz
baby spinach, about 4 cups packed
1 pint
cherry tomatoes, halved
4 oz
feta, crumbled
1/3 cup
pine nuts, toasted
6
basil leaves, thinly sliced into ribbons
Basil Vinaigrette
1
garlic clove, smashed
1 tsp
lemon zest
1 Tbsp
lemon juice, from 1 lemon, plus more to taste
1/2 cup
basil, packed
1/3 cup
Extra virgin olive oil
1/4 tsp
sugar
1/2 tsp
fine sea salt
pepper, to taste
Method
Cook the orzo in salted water according to package directions. Drain pasta and rinse in cold water. This prevents the pasta from being too warm when added to the salad.
Make the Basil Vinaigrette: Add all of the vinaigrette ingredients to the base of a high-powered blender or a food processor. Blend until mostly smooth. Season to taste with more salt or lemon juice, if needed.
In a large bowl, toss the spinach with the cooked orzo, tomatoes and feta. When ready to serve, toss with the basil vinaigrette until fully combined. Sprinkle with pine nuts and ribboned basil leaves. Serve immediately.