We’ve all got them. Those tried and true, always getting accolades, could make them in your sleep recipes. Where you can say to your friends – I’m bringing the orzo and they know what you mean.
The really cool thing about this recipe is you can serve it hot or cold. If you toss the orzo while it is still hot with the fresh spinach, the spinach will cook, wilt and melt into the dish. Or if you wait until the orzo cools down to toss it in, the dish tastes more like a pasta spinach salad – fresh and crisp.
Last week we attended a concert at The Jay Pritzker Pavilion in Millennium Park on the Chicago lakefront. A beautiful night with awesome friends. We had a great picnic on the lawn while listening to Ray LaMontagne. And no…..we absolutely did not sneak any lemon drop martinis into the pavilion. (Here’s a picture of Ruth and Fred at the concert. Ruth is doing a really good job hiding the lemon drop martini)
Lemony Orzo and Spinach
1 box orzo (rice shaped pasta), cooked and drained according to directions
6 oz fresh baby spinach, washed and dried
1 cup grated parmigiano-reggiano cheese
1 cup crumbled feta
1 pint sweet grape tomatoes
1/3 cup fresh squeezed lemon juice
2/3 cup really good olive oil
1 TBSP Dijon mustard
3 large garlic cloves, crushed
3/4 tsp coarse salt
If you do not have a salad spinner run, don’t walk to the store and get one as soon as possible. I love my OXO salad spinner and use it just about everyday. I have a little one to spin fresh herbs in too.