Caprese Orzo with Greens and Olives
Author: Sweet Is The Spice
Recipe type: Pasta-Side Dish
Serves: 6-8
- 1-1/2 cups orzo pasta cooked al dente
- 2 handfuls baby spinach
- 2 handfuls arugula or wild rocket (optional. if not using add 2 more cups spinach)
- ⅓ cup diced red onion
- ⅓ cup sliced Kalamata olives
- 1 cup cherry tomatoes halved
- 8 oz pearl mozzarella or ½ cup feta cheese
- ½ cup Basil and Red Wine Vinaigrette*see recipe
- Begin by boiling salted water in a large pot.
- Cook orzo using the cooking instructions on package.
- Drain.
- In a large bowl combine hot orzo with spinach and arugula mixing until greens begin to wilt slightly.
- Add in a splash of vinaigrette to keep orzo from sticking.
- Mix in remaining ingredients being sure to distribute vinaigrette evenly.
- Serve immediately warm, or refrigerate for several hours until chilled and serve cold.
Recipe by Sweet Is The Spice at https://sweetisthespice.com/caprese-orzo-with-greens-and-olives/
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