Summer bounty…Spinach and orzo salad

It’s late summer and in our region that means it is hot, hot and hotter, and even the gardens of brown thumbed folk are exploding with beautiful produce. Our specialties,  the easy things, are great fun, immensely satisfying and delicious.  Spinach, cucumber, tomatoes, and herbs are thriving now and are just about jumping into a big salad bowl for an evening meal.

This is a wonderful old standby that is quick, cheap,  tasty,  forgiving, and keeps really really well.  The dressing is delicious, and while a bottled one might do in a pinch, you won’t like it nearly as much, but other than that, add or subtract ingredients as your tastes and bounty inspire you–

This healthy salad keeps for several days.  It’s a winner every way you look at it!

Print Recipe
Spinach and Orzo salad
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Cook pasta according to package directions, drain and toss with reserved oil from drained sun dried tomatoes.  Add salad ingredients to pasta and toss together. If making in advance, reserve spinach and pine nuts and add shortly before serving.
  2. Whisk vinegar, wine, garlic and mustard together in small bowl.Slowly add olive oil, whisking to emulsify, and then stir in herbs, salt and pepper and adjust to taste.
  3. Add dressing to salad and combine well.
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