Spinach & Orzo Pasta Salad

• Vegetarian

• Produce

  • 1/2 cup Cherry tomatoes
  • 1 clove Garlic
  • 1 Lemon, Juice of
  • 1 cup Spinach

• Condiments

  • 1 Dressing
  • 1 tbsp Olives

• Pasta & Grains

  • 1 1/2 cup Orzo pasta

• Baking & Spices

  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Liquids

  • 3 qt Water

Found on theblondechef.com

Description

Ingredients

• 1.5 cup uncooked orzo pasta
• 1 tsp. salt
• 3 quarts water
• 1 cup chopped spinach
• ½ cup halved cherry tomatoes
• 1 tbs. olives, halved
• Dressing
• The juice of one lemon
• 1 clove of garlic
• 3 tbs. olive oil
• ½ tsp. salt

Directions

• In a medium-sized pot, place the water over a high heat and bring to a rolling boil.
• Add the salt and the orzo and gently stir to prevent sticking.
• Cook according to package instructions (I left mine a bit on the al dente side)
• Strain the pasta in a colander and place in the fridge to cool.
• Add all of the dressing ingredients to a small container and whisk (or shake) to combine.
• Add the pasta back into the pot along with the chopped veggies and drizzle with the olive oil mixture.
• Toss together and serve immediately, or keep in the fridge for up to 3 days.