Orzo Salad with Spinach & Tomato

Vegan, gluten-free (with gf orzo), oil-free

Makes about 4-6 side servings


1 cup uncooked orzo

3-4 cups fresh baby spinach

8 oz. grape tomatoes

3 green onions

{For the dressing}

3 Tbsp. red wine vinegar

1 clove garlic

1 tsp. dried basil

1/8 tsp. salt, more to taste


Cook orzo: boil 2 cups water with some salt. Add 1 cup orzo, and let cook for 10-15 minutes until tender, stirring occasionally.

Meanwhile, make the dressing. Mince garlic. Add garlic, vinegar, basil, and salt to a small bowl. Whisk/stir to combine. Set aside.

Halve/quarter the tomatoes. Slice green onions. Roughly chop spinach if desired.

In a large bowl place spinach, tomatoes, and green onion.

When orzo is cooked, drain and immediately add to bowl. Stir well for a minute. (The heat from the orzo will lightly wilt the spinach.)

Pour dressing over top and toss to combine.

Recommended: cover and let sit in fridge for an hour before serving - the flavors get a chance to blend and intensify!

From thegardengrazer.com