Mmm–If Lemon Orzo Salad with Spinach, Tomatoes and Pine Nuts doesn’t say summer, then I don’t know what does!
How is your summer going so far? We had my brother and his cute family here last week and it was SO great! We had 8 boys in the house between our two families! As my youngest Cannon said it was “non stop fun”!
Now they are gone and we missing them so much, but staying busy with the start of SWIM TEAM! Yeah!
I dont know about you, but I am not in the mood to spend much time in my kitchen this time of year. In the hot humid summer months (here in the South) I am looking for quick and easy dinners that are light. This wonderful Lemon Orzo Salad fits the bill and I have been excited to share it with you. This salad is so versiatil. You could substitute different veggies, nuts and cheese to change it up if you wanted to. You could also try using a Balsamic dressing instead, but I prefer the lemon vinaigrette because it is so light and fresh. I love this combination with spinach, tomatoes, parmesan and toasted pine nuts. It hits the spot for a cool summer dinner. We like to add grilled chicken sausage or salmon for a complete meal. Easy, light and oh so good! What is your favorite summer dinner? I would love some ideas!
Happy summer everyone!
Other great summer salads:
- Citrus salad with poppyseed dressing
- Celebration Salad (feeds a crowd and everyone loves it)
- Olive Garden Salad ( my version)
Lemon Orzo Salad with spinach, tomatoes and pine nuts
Description
This is a copy cat of a fabulous salad sold at the Fresh Market deli. It is loaded with great flavor and lots of nutrients!
Ingredients
- 8oz orzo pasta
- 3 tbsp olive oil
- 3 tsp fresh lemon juice
- 1 tsp soy sauce
- 1/2 tsp minced garlic
- 2 tbsp pine nuts
- 1/2 pint cherry tomatoes, halved
- 2 cups fresh spinach
- 1/4–1/2 cup parmesan cheese, grated
- salt and pepper to taste
Instructions
- Cook orzo according to package.
- Make vinaigrette: whisk together olive oil, lemon juice, soy sauce and garlic.
- Once pasta is done cooking, immediately drain and transfer to bowl. Add fresh spinach and stir to combine until spinach is wilted.
- Add vinaigrette, tomatoes, pine nuts and parmesan. Stir to combine. Add salt and pepper to taste.
- Serve immediately or keep in airtight container in the fridge up to one week.
Recipe Source: Slightly adapted from Lex Eats
This was great! Went to Fresh Market to pick up for a group dinner and they didn’t have it so found this recipe and gathered ingredients. Less oily than FM’s. I’ll add more lemon juice next time, but served with lemon wedges. Some used, some didn’t. I also toasted the pine nuts.
Hi Angie! I am so so glad you like this one and as much as we do!!
So good! This is definitely going on the recipe rotation!
Yes of course I remember Ms Peltz!! My boys thought very highly of you and we were sad we never got you! I am so glad you found my little blog and are enjoying the lemon Orzo salad! Thanks for saying hi!! xoxo
I don’t know if you remember me but I taught kindergarten at Apison for years but never had the pleasure of teaching any of your boys! My husband and I LOVE your lemon Orzo salad. I’m enjoying reading your other recipes and reading through your blog too!!!
Thank you so much Anita! I am so happy to hear that you loved it so much! xo
I made this & forgot to comment. It is very very delicious. I had gotten some @ Fresh Market & went searching for an equally good or better recipe. Thank you for sharing. This tops it.
This looks absolutely amazing! I can’t wait to try it.
This looks absolutely amazing! I can’t wait to try it.
Thanks Teresa!!
Thanks Teresa!!
Yum, that looks fantastic. And I agree, it’s wonderful how versatile it is! I can’t wait to try this.
Yum, that looks fantastic. And I agree, it’s wonderful how versatile it is! I can’t wait to try this.