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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a delicious summer salad that was in our local paper food section this week. Regardless, it is delicious. I used homemade pesto and only added half the baby spinach as it was plenty. I would probably cut the spinach into ribbons next time as it was a little awkward eating the whole leaves. Ingredients:
2/3 cup pesto sauce |
2 tablespoons white wine vinegar |
1/4 teaspoon salt |
fresh ground pepper |
3 tablespoons olive oil |
3/4 lb orzo pasta |
2 1/2 cups shredded cooked chicken (can use rotisserie chicken) |
1/2 lb cherry tomatoes, cut in half |
6 ounces baby spinach leaves |
Directions:
1. In the bowl in which you will serve the salad, whisk together the pesto, vinegar, salt and pepper. Gradually whisk in oil until smooth. Set aside.
2. Bring a large pot of water to a boil Add 2 T. salt and the orzo. Cook, stirring occasionally until done. About 9 minutes. follow package directions.
3. Drain, rinse under cold water and drain again.
4. Add to bowl with vinaigrette and toss to coat.
5. Add chicken, tomatoes and spinach leaves.
6. Toss to combine and serve.
7. Note: This says 4 servings but they are very generous servings.
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