I am making some Greek lemon chicken for a weekday meal. I made Spanakorizo (Greek spinach and rice) as a hot side dish last Easter. Today, I want to use the same flavors to make something lighter. This is more a fresh spinach salad with pasta, not orzo with a bit of spinach.
Note: I used rice shaped pasta, rather than the original rice, for my Spanakorizo.
Karl’s Greek Spanakorzo Salad (Spinach and Pasta Salad)
2 Tbs. olive oil
2 Tbs. fresh lemon juice
1 Tbs. honey (use sugar for Vegan)
1 tsp. dill, fresh or dried
1 clove garlic, mashed to a paste
½ tsp. pepper
pinch Kosher salt
½ cup orzo
3 cups fresh spinach, chopped
½ cup red onions, finely sliced
½ cup red bell pepper, chopped
2 Tbs. feta cheese (with herbs optional)
1. Mix the dressing ingredients in a small lidded jar and set aside to meld.
2. Bring one quart of water to a boil in a small pot
3. Add the orzo and simmer for 8 minutes, until al dente.
4. Drain the pasta by pouting it through a sieve.
5. Return the orzo to the pot and add cold water.
Tip: You want the pasta to stop cooking and to be cold when you add the dressing.
6. Drain the pasta a second time, shaking the sieve, to remove as much water as possible.
7. Stir the dressing into the pasta.
Tip: The dressing will help prevent the pasta from becoming a solid lump and give the orzo time to absorb some of the dressings flavors.
Note: Do not do this too far ahead of adding the pasta to the salad, 15-20 minutes tops, you do not want the pasta to become soggy.
8. Put the vegetables in a bowl and add the pasta, toss to mix and coat.
9. Sprinkle the feta on top as a garnish (optional) and serve as a side dish.