Spinach Orzo Salad

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In my family, we pretty much do most of our events as a potluck.  Everyone pitches in and it makes it so much easier on whoever happens to be hosting that day.  Last year, I threw myself a party for my birthday and my sister in law brought this chicken and spinach orzo salad.  I fell in LOVE.  I was lucky the recipe made a lot because I had plenty left over to munch on for a couple days after the party, and trust me when I say, it gets better after sitting in the fridge for a day.  All the flavors get a chance to meld together and it just gets yummier and yummier!

Anyway, the first day we had pretty weather, my first thought was, “I have to veganize this recipe!”.  Taking things I loved when I wasn’t vegan and making them vegan is becoming my new favorite hobby (besides blogging about it, of course)!  I didn’t even miss the chicken in this, it almost seems like it didn’t belong in the first place.  

This would be absolutely perfect to take to your first cookout of the season… I promise you won’t be disappointed!  So… here we go!

Ingredients:

3/4 cup vegan pesto
4 tablespoons white wine vinegar
1 tablespoon salt
3 tablespoons EVOO
1 lb. orzo pasta, cooked and rinsed
1/2 lb. cherry tomatoes, halved
8 oz. baby spinach

 Cook pasta according to package directions.  Drain and rinse under cold water to cool off and stop cooking.  

 Spinach Orzo Salad

In a small bowl, whisk pesto, EVOO, salt and white wine vinegar.  

Pour pasta to large bowl and mix with pesto mixture, tomatoes and spinach.  Let refrigerate for at least 2 hours before serving.

Spinach Orzo Salad

Happy eating!

Spinach Orzo Salad
Serves 8
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Prep Time
35 min
Total Time
35 min
Prep Time
35 min
Total Time
35 min
Ingredients
  1. 3/4 cup vegan pesto
  2. 4 tablespoons white wine vinegar
  3. 1 tablespoon salt
  4. 3 tablespoons EVOO
  5. 1 lb. orzo pasta, cooked and rinsed
  6. 1/2 lb. cherry tomatoes, halved
  7. 8 oz. baby spinach
Instructions
  1. Cook pasta according to package directions. Drain and rinse under cold water to cool off and stop cooking.
  2. In a small bowl, whisk pesto, EVOO, salt and white wine vinegar.
  3. Pour pasta to large bowl and mix with pesto mixture, tomatoes and spinach. Let refrigerate for at least 2 hours before serving.
My Fat Healthy Life http://myfathealthylife.com/
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One Response
  1. May 13, 2014

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