Lemony Orzo Salad
Orzo gets a fresh kick from fresh lemon zest and juice then tossed with wilted spinach and grape tomatoes.
Ingredients
- 1 lb orzo pasta
- 1/4 C olive oil
- 5 oz fresh spinach
- 1 pt grape tomatoes
- 2 lemons zest & juice
- 1/4 tsp crushed red pepper flakes
- 1 1/4 tsp kosher salt Morton's
- 2 cloves garlic, peeled and slightly crushed
- 8 oz fresh mozzarella pearls or Ciliegine (small balls of fresh mozzarella)
Instructions
- Boil your pasta according to package directions. While pasta is boiling heat olive oil over medium heat in a large skillet. Add in the garlic cloves. Keep a watchful eye over them turning every minute or two. You want them to brown nicely and NOT to burn. This takes about five minutes. Once brown, remove them from the olive oil and discard. Zest the two lemons and set the zest aside. Add the red pepper flakes and juice from the two lemons into the skillet. It will boil violently for a little bit. Stir this around in the skillet for about one minute.Add in the lemon zest and cook for about 30 seconds. Then add in the spinach leaves. Cook until just wilted then pull off the heat. Drain your pasta and add it to a large bowl. Toss with the olive oil spinach mixture. Add in the salt and tomatoes. Stir well and allow to cool for 15 minutes or so. Add in the small mozzarella balls and toss some more. Serve warm, at room temperature or allow to cool in the fridge.