Orzo with Spinach and Tomatoes is a delicious pasta salad you can serve hot or cold. I love this dish because it tastes so good, but it's also very versatile!

Packed full of healthy stuff like spinach, tomatoes, and pine nuts, you'll feel good about serving this as a meatless meal, but if you want a little extra protein, don't be afraid to toss in some cooked chicken or shrimp.

Because this tastes great cold too, it is the perfect salad to take to a potluck. It is very easy to make and the balsamic dressing is delicious! It is sweet and tangy and the fresh herbs put it over the top!! This salad will get gobbled up quickly and everyone will be asking you for the recipe for sure!! The only bad thing about everyone loving your dish at the potluck is...no leftovers!

I should warn you it can be sort of dangerous to have in the fridge. It's hard to stop eating this salad!! I try to behave and spoon out just a little for a light lunch, but then I keep going back for more! I justify it by telling myself "it is a salad..." I really need more willpower! If you have any suggestions on what I can do to work on that, by all means, please let me know!

Orzo with Spinach and Tomatoes

By Life Tastes Good
Published 05/06/2014

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon freshly minced garlic
• 1 (5 ounce) bag of fresh baby spinach
• 2 tablespoons unsalted butter
• 1 cup orzo pasta
• 14 ounces of water
• 1 teaspoon chicken base such as Better Than Bouillon
• 1/2 pint grape tomatoes, halved
• 1/4 cup pine nuts
• 1 tablespoon capers
• 1/2 cup balsamic vinegar
• 3 tablespoons olive oil
• 2 tablespoons sugar
• 1 tablespoon fresh chopped parsley (or dried if you prefer)
• 1/2 tablespoon fresh basil
• 1 teaspoon freshly minced garlic
• 1/2 teaspoon dried oregano
• salt and pepper to taste
• 1/4 cup freshly grated Parmesan Cheese

Instructions

1. Melt 2 tablespoons butter over medium heat in a 2.5 quart pan. Add 1 tablespoon freshly minced garlic and saute until fragrant - about 30 seconds. Add spinach and a pinch of salt and cook until spinach wilts. Remove from pan to a plate and set aside.
2. In the same 2.5 quart pan, melt 2 tablespoons butter and add 1 cup orzo. Cook the orzo until lightly toasted and add 14 ounces of water and 1 teaspoon chicken base. Bring to a boil; cover and reduce heat to mid-low. Simmer for 15 minutes until the liquid is absorbed.
3. While the orzo is cooking, combine 1/2 cup balsamic vinegar, 3 tablespoons olive oil, 2 tablespoons sugar, 1 tablespoon parsley, 1/2 tablespoon fresh basil, 1 teaspoon freshly minced garlic, 1/2 teaspoon dried oregano, and salt and pepper to taste. Taste and adjust flavors to your liking.
4. When the orzo is ready, combine the pasta with balsamic dressing and then add the spinach and tomatoes. Top with 1/4 cup pine nuts, 1 tablespoon capers, and 1/4 cup freshly grated Parmesan Cheese. Refrigerate until ready to use. Enjoy!

Tip: If you are making this up a day ahead I suggest combining the orzo with the dressing and refrigerate. Add the rest of the ingredients on the day you plan to serve.

Yield: 4 Servings
Prep Time: 10 mins.

Cook time: 15 mins.
Total time: 25 mins.

Tags: Pasta Salad, Orzo, Vegetables, Parmesan Cheese, Healthy, Side, Main, Potluck

recipe inspired by allrecipes.com Chicken Florentine Salad with Orzo Pasta