Delicious, flavorful and yet light! This Orzo Salad is versitile as a side dish or even a main dish!
This salad is a popular crowd pleaser in my family and circle of friends! My friend, Erin says it's one her favorite things I make and my husband always tells everyone if they don't like it, then he doesn't mind eating their share! Lol! I get requests for it when we are invited to friend's BBQ too. It's a staple for me in the Spring and Summer season with all the entertaining we do. For me, it tastes like Summer time...
Orzo Salad
Section 1: Makes approximately 14 servings
1/4 cup EVOO
3 large cloves of garlic, sliced thin
1 med. lemon , zested and then juiced
4 cups fresh spinach chopped up ( large or baby spinach)
2 TBS fresh basil chopped
1 cup sliced kalamata olives
4oz herbed goat cheese, crumbled
1/2 tsp cracked black pepper
1tsp kosher salt
1 lb box of Orzo
Section 2:
In a large pot of boiling water, cook Orzo for 9 - 10 minutes until just cooked through. Then, strain in colander and rinse with cold water. Make sure that all the water has drained from Orzo before putting in large bowl.
While Orzo is boiling, heat up EVOO in a small pan on low , add garlic and cook for 1 to 2 minutes , until fragrant. Do not burn it! Set aside and let cool.
Zest lemon, then slice in half and juice. Once the garlic and EVOO have cooled enough, add the zest and juice to the EVOO and stir.
Add the lemon/ Garlic oil mixture to the Orzo and mix until all orzo is combined with mixture. Add in the salt and pepper. Stir. Then add in the spinach, basil & kalamata olives and stir again.
Finally , add the crumbled herbed goat cheese and mix together gently. You can either serve this immediately or chill for 2 hours if you prefer. To make this a main course, you can always add grilled shrimp or chicken. It's perfect as a meal! Enjoy!
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