Lemon Orzo Spinach Salad

Submitted by rachel.waugh

"Fell in love with the Lemon Orzo at Fresh Market, unfortunately there is not one nearby - so I set off on this mission to replicate it. Turned out pretty nicely if I do say so - could use some tweaking still...BUT a great salad none the less."

 

• Ready In: 35mins
• Ingredients: 15
• Yields: 1 1/2 cup
• Serves: 8

ingredients

• 6 cups water
• 1⁄2 tablespoon better than bullion chicken stock
• 1 lb orzo pasta
• 1 teaspoon minced fresh dill
• 2 tablespoons minced fresh parsley
• 1 teaspoon minced fresh basil
• 1 1⁄2 teaspoons minced fresh rosemary (3 sprigs)
• 8 tablespoons extra light olive oil (prefer the Canola) or 8 tablespoons canola oil (prefer the Canola)
• 1⁄2 teaspoon true lemon (granulated lemon, 6 packets)
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon soy sauce
• 1⁄3 cup pine nuts
• 2 cups Baby Spinach
• 1 teaspoon sea salt
• 1 cup cherry tomatoes (optional)

directions

1. 1. Bring six cups of water and chicken stock to a boil.
2. Cook Orzo for 7 minutes (al dente).
3. Drain pasta and stir in the colander to release moisture and heat for approximately 2-3 minutes.
4. In a large bowl mix/incorporate fresh herbs (rosemary, basil, parsley), oil, soy, salt, granulated lemon, and salt.
5. Add the cooked orzo (should still be quite warm) and stir until orzo is coated evenly.
6. While the orzo is still warm add spinach and pine nuts.
7. salt to taste.
8. Add tomatoes if you like.