Something about spring and summer makes me want to make all the light, fresh, cold meals. The recipe I’m sharing today is one of my favorite things to make from about April to August. Obviously it’s not limited to warm months only, but it’s just so light and refreshing, so it seems like a spring/summer meal or side dish to me. Because I’m definitely not a master chef (or close to it, for that matter), I try to limit the amount of ingredients, effort, and skill required in all my recipes–this one passes my test! I’ve adapted it a little over the years and I change it up sometimes, but it is based on the original recipe that can be found here.

I cook the orzo in a mix of chicken broth and water for a little extra flavor. 

The dressing is super easy to whip up, so I’ve always made it myself at home. But, I recently tried this Simply 60 dressing, and it was so good that I may start using that instead.

I usually use feta but, since I’m pregnant right now, I swapped over to mozzarella this time.

 Favorite Spring/Summer Pasta Salad

Dressing Ingredients:

• 1/4 cup of red wine vinegar
• 1/3 cup of olive oil (light, extra virgin is best)
• 1 tablespoon of honey
• 2 tablespoons of lemon juice

Salad Ingredients:

• 1 package/box of Orzo pasta (12 oz.)
• 4 cups of chicken broth, 2 cups of water
• 1 box of grape or cherry tomatoes halved
• 4 cups of regular or baby spinach
• 1 1/2 cups of feta or shredded mozzarella cheese
• Salt and pepper to taste
• Dash of fresh chopped basil or basil flakes

Directions:

1. Cook the orzo in the chicken broth/water until tender. Drain, but do not rinse. Let the pasta cool to room temperature. Toss it often so it doesn’t stick together (stir in 1-2 tablespoons of the dressing if the pasta is overly sticky).
2. While the pasta is cooling, whisk together dressing ingredients. Add salt and pepper to taste (sometimes I mix in a few basil flakes on top). SUBSTITUTION- I think the dressing pictured above, Simply 60 Vinaigrette- Red Wine Italian, tastes just as good and is one less step when making this dish.
3. Toss the cooled pasta with the tomatoes, spinach, and cheese. Drizzle a little dressing over the top and mix together.
4. Serve the salad at room temp or chilled (I prefer to eat mine cold after refrigeration).

Makes approx. 6-8 servings.

*I do not mix all of the dressing into the salad if I’m just going to be eating this dish on my own for a few days. I prefer to keep mine separate and mix into each serving individually so I don’t overdo it. If taking to an event, I mix a generous amount of dressing in (but still not all), and take the rest with me so people can add it to taste.

There are so many ways to vary this recipe and tailor it to your liking by substituting and adding different ingredients. And not only is it delicious, it’s pretty too. Enjoy. xoxo.