Spinach And Pesto Orzo Salad Recipes

SPINACH, PESTO & PARMESAN ORZO SALAD

Steps:

• Cook the pasta according to the packet instructions (you want it to be al dente so don't overcook), then drain in cold water and put into a medium bowl. Meanwhile, toast the pine nuts in a dry frying pan on a medium heat. Keep jiggling them around until they are lightly brown.
• Put about two thirds of the basil, a handful of the toasted pine nuts, the garlic and the 6 tablespoons olive oil into a food processor (a baby one is perfect) and whizz for a few seconds until well combined (the pesto can be slightly chunky or totally smooth - doesn't really matter). Tip the pesto over the orzo and combine well. Then add the chopped spinach, the rest of the basil (chopped a little), the rest of the pine nuts, the parmesan and vinegar and combine again. Season to taste.
• Spoon the pasta salad into a nice bowl (if you like) to serve, then drizzle over a little extra olive oil.

SPINACH AND PESTO ORZO SALAD

Steps:

• Prepare orzo according to package directions (reserving 1/4 cup of pasta water). Rinse and drain orzo and toss pasta with pesto (add reserved pasta water as needed to thicken the pesto and to allow for evenly coated pasta). Add spinach, tomatoes, and mozzarella; toss to combine. Season mixture with salt and pepper to taste.

ROASTED VEGGIES WITH SPINACH PESTO ORZO RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Spread the broccolini, squash, and red onion on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat.
• Roast the vegetables for 20 minutes, until the broccolini is beginning to crisp and the squash and onions are tender. Remove from the oven and set aside.
• While the vegetables are roasting, make the spinach pesto: In a food processor, combine the spinach, walnuts, lemon zest, garlic, lemon juice, and red pepper flakes. With the processor running, slowly stream in the remaining ½ cup of olive oil until the pesto reaches a smooth, thick, and spreadable consistency.
• Cook the orzo according to package instructions.
• Add ¾ cup of the pesto to the warm orzo and toss to coat. Mix in the roasted vegetables and more pesto to taste.
• Serve warm or chilled.
• Enjoy!

SPINACH AND ORZO SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil and white pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.

SPINACH AND BASIL ORZO

Steps:

• Saute garlic and onion in olive oil over medium-high heat for 3 minutes until slightly tender. Add orzo and chicken stock, cover and cook for about 3 minutes on medium heat. Add basil and rosemary and cover and let simmer for about 5 minutes until all liquid has evaporated. Turn heat to low add lemon juice and spinach, stir to combine and cook for 1 minute until spinach is heated through. Serve and Enjoy!

ONE-PAN ORZO WITH SPINACH AND FETA

Steps:

• Heat a 10-inch skillet over medium, then melt butter, 30 seconds to 1 minute. Stir in about three-quarters of the scallions (saving some of the green parts for garnish) and garlic, and cook until softened, stirring frequently, about 3 minutes.
• Stir in spinach, adding in batches if it doesn't all fit in the pan at once, and 1/2 teaspoon salt. Continue to cook, stirring occasionally, until spinach is wilted, about 5 minutes.
• Stir in stock and bring to a simmer. Stir in orzo, lemon zest and remaining 1/2 teaspoon salt. Cover and simmer over medium-low heat until orzo is nearly cooked through and most of the liquid is absorbed, 10 to 14 minutes, stirring once or twice.
• Stir in cheese, peas (if you like) and dill, cover the pan, and cook for another 1 minute, to finish cooking and warm the peas. To serve, sprinkle with more cheese and the reserved scallions.

SPINACH ORZO SALAD

Steps:

• Cook orzo according to package directions. Drain ozo; rinse with cold water and drain well., In a large bowl, combine spinach, onion, cheese and orzo. Mix vinaigrette, basil and pepper; toss gently with spinach mixture. Refrigerate until serving. Stir in pine nuts just before serving.