About
If you're looking for a dish that tastes like summer in a bowl, the Summer-Fresh Orzo Salad is it! Packed full of bursting tomatoes, earthy spinach, creamy feta, bright basil, and fluffy orzo, this blend of beauty is perfect for all your poolside lunches! The refreshing basil vinaigrette drizzled all over really makes a summer splash, too. Dive into something sensationally seasonal with the Summer-Fresh Orzo Salad!
Ingredients
- For the basil vinaigrette:
- 1 clove garlic, smashed
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice, plus more, to taste
- 1/2 cup basil, packed
- 1/3 cup extra-virgin olive oil
- 1/4 teaspoon sugar
- 1/2 teaspoon fine sea salt, plus more, to taste
- pepper, to taste
- For the orzo salad:
- 8 ounces orzo
- 4 cups baby spinach, packed
- 1 pint cherry tomatoes, halved
- 4 ounces feta, crumbled
- 1/3 cup pine nuts, toasted
- 6 basil leaves, thinly sliced into ribbons
Directions
Step 1 -In a blender, add the garlic, the lemon zest, 1 tablespoon of the lemon juice, 1/2 cup of the basil, the oil, the sugar, 1/2 teaspoon of the salt, and the pepper and blend until it is mostly smooth.
Step 2 -Taste the basil vinaigrette and season with the extra salt and the the extra lemon juice, as needed. Blend to combine.
Step 3 -In a large pot of salted, boiling water, cook the orzo according to the package directions.
Step 4 -Drain the water and rinse the cooked orzo under cold water. Note: Doing this prevents it from being too warm when added to the salad.
Step 5 -In a large bowl, add the cooked orzo, the spinach, the tomatoes, and the feta and toss to combine.
Step 6 -Evenly drizzle the basil vinaigrette over the salad and toss until it is fully combined.
Step 7 -Evenly sprinkle the salad with the pine nuts and the remaining sliced basil.
Step 8 -Serve immediately.
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