Spinach and Sun-Dried Tomato Orzo Salad

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Embark on a journey of Mediterranean-inspired delights with our Spinach and Sun-Dried Tomato Orzo Salad a vibrant symphony of flavors and textures that invites you to savor the essence of sun-kissed ingredients. This enchanting dish features perfectly cooked orzo pasta, interwoven with the earthy notes of fresh baby spinach, the sweet intensity of julienne-cut sun-dried tomatoes, and the delightful crunch of toasted pine nuts.

Elevating the ensemble is the creamy richness of crumbled feta cheese, creating a harmonious blend that mirrors the diverse landscapes of the Mediterranean. The crowning glory is the Lemon-Dijon Vinaigrette a zesty concoction of extra virgin olive oil, fresh lemon juice, Dijon mustard, and garlic, imparting a refreshing tang that ties all the elements together.

Garnished with a flourish of fresh basil chiffonade, this orzo salad promises a delightful journey for your palate a celebration of the sun-drenched flavors and vibrant colors that define Mediterranean cuisine. Perfect as a light meal or a flavorful side, our Spinach and Sun-Dried Tomato Orzo Salad is a testament to the joy of simple, delicious ingredients coming together in perfect harmony.

“Give careful consideration to your pasta selection. Opt for shapes like elbows, shells, or orecchiette, as they seamlessly blend with other ingredients. Ruffled options such as campanelle, cascatelli, and the delightful radiatorre provide texture, trapping sauces and dressings for an enjoyable dining experience. Remember to generously salt the pasta water for enhanced flavor, particularly crucial for cold dishes. When cooking the pasta, go slightly beyond al dente, ensuring it retains a firm texture once cooled. Overcooked pasta can turn tough in the fridge, so strike the right balance for a perfect pasta salad every time. the joy of savoring delicious moments. Let’s embark on a pasta salad adventure together!”

“Dress while the pasta is warm. Avoid the temptation to cool your freshly cooked pasta with cold water. Instead, give it a brief rinse and promptly dress it after draining while it retains warmth. This enables the pasta to absorb the sauce, achieving a luscious silkiness enhanced by the oil. Take a cue from Ina Garten, who employs a similar technique for grain salads.” But the dressing isn’t over! Save some dressing for serving, ensuring a final toss for the pasta salad when it emerges from the fridge. This extra step guarantees a burst of fresh flavor in every bite.”

“Prioritize oil over vinegar. While a sharply acidic vinaigrette suits leafy greens, exercise restraint with acidic components, particularly vinegar, in pasta salads. Over time, the vinegar can develop an undesirable metallic aftertaste. Elevate the dish by increasing the amount of high-quality oil and incorporating flavor enhancers like whole grain mustard, anchovies, or pesto for a tasteful and balanced result.”

Ingredients

1 cup orzo pasta, cooked and cooled
2 cups fresh baby spinach
1/2 cup sun-dried tomatoes, julienne-cut
1/4 cup pine nuts, toasted
1/3 cup feta cheese, crumbled
Fresh basil leaves, chiffonade (for garnish)

For the Lemon-Dijon Vinaigrette

1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt and black pepper to taste

Instructions

Cook Orzo: Cook orzo pasta according to package instructions. Drain and let it cool.
Toast Pine Nuts: In a dry pan over medium heat, toast pine nuts until golden brown. Set aside.
Assemble Salad: In a large bowl, combine cooked orzo pasta, fresh baby spinach, julienne-cut sun-dried tomatoes, toasted pine nuts, and crumbled feta cheese.
Prepare Lemon-Dijon Vinaigrette: In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, salt, and black pepper.
Dress the Salad: Pour the Lemon-Dijon Vinaigrette over the salad and toss gently until all ingredients are well coated.
Garnish and Serve: Garnish the Spinach and Sun-Dried Tomato Orzo Salad with fresh basil chiffonade.
Enjoy: Delight in this refreshing and vibrant orzo salad, where the combination of spinach, sun-dried tomatoes, and a zesty vinaigrette creates a symphony of Mediterranean-inspired flavors.