Orzo Pasta Salad
This sun dried and balsamic orzo salad is a fabulous and easy make-ahead winter pasta salad. It's bright and rich in balsamic and garlic flavors. You have to make this one! Perfect for a quiet dinner in, or a side dish to share out.
What you'll need:
16 oz Orzo pasta
4 cups (handfuls) power greens (or your favorite leafy greens)
1/4 cup feta or goat cheese
For the dressing:
2 large garlic cloves, minced
1/3 cup olive oil
1 Tbsp Dijon mustard
1/4 cup balsamic vinegar
1/4 cup sun dried tomatoes in oil, chopped
pinch of salt
How to make it:
Start by cooking the orzo pasta to the package directions. Be sure to generously salt the water. This is your only chance to really flavor the pasta. I like to add about 2 tsp.
While that's cooking, using a small bowl, mix together all of the dressing ingredients. I also add a little of the sun dried tomato oil as well. There are incredible flavors in that jar!
Once the orzo is done cooking, strain and give it a quick rinse in cold water. Pour into a large salad bowl.
Add in the crumbled cheese and dressing to the orzo, toss together until fully combined. Store in the fridge for at least an hour to let the flavors meld and marry. This will give the orzo a chance to absorb all of those bright, acidic flavors.
When ready to serve, add in the leafy greens. Toss it all together. Then, add a few more diced sun dried tomatoes and more cheese on top for presentation.