Orzo Salad

Whole Wheat OrzoOrzo Salad

Try this whole wheat pasta and spinach salad tossed with sun-dried tomatoes and garbanzo beans.  It’s satisfying enough to have as a light main course and, of course, perfect for serving alongside your grilled entrées.

INGREDIENTS

1/2 Pound Whole Wheat Orzo

1/4 Pound Baby Spinach (About 4 Packed Cups)

4 Tablespoons Lemon Juice

24 Pieces Sundried Tomatoes in Olive Oil (Chopped Plus 1 Tablespoon Olive Oil  From The Jar)

15 Ounces Cooked Garbanzo Beans (Rinsed & Drained)

Cook the orzo in a large size pot of salted boiling water for 8 to 10 minutes until al dente.   Drain and rinse in cold water and then drain again.  In a large bowl toss the orzo with the spinach, lemon juice, sundried tomatoes, olive oil and garbanzo beans.  Refrigerate for 1 hour or serve room temperature.  Serves 4

    Victoria

    Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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