Description
A light and refreshing Spinach Orzo Salad with White Beans, packed with fresh herbs, baby spinach, and a zesty lemon-garlic dressing. This easy-to-make salad combines tender orzo pasta with protein-rich white beans, perfect as a quick lunch or a healthy side dish.
Ingredients
Scale
Salad Ingredients
- 1 cup uncooked orzo
- 1 (14 fluid ounce) can white beans (drained & rinsed)
- 1-2 large handfuls baby spinach
- 1 small handful basil (torn)
- 1 tablespoon parsley (chopped)
- 1 tablespoon shallot or chives (chopped finely)
Dressing
- Juice of 1/2 lemon
- 1 tablespoon olive oil
- 1 clove garlic (minced)
- Salt & pepper (to taste)
Instructions
- Cook Orzo: Cook orzo according to package directions until al dente. Once cooked, rinse it under cold water to stop the cooking process and let it drain thoroughly to prevent sogginess.
- Prepare Salad Ingredients: While the orzo cooks, gather and prepare your fresh ingredients: drain and rinse the white beans, tear the basil leaves, chop the parsley and shallots or chives, and rinse the baby spinach. Add all these ingredients to a large salad bowl.
- Make Dressing and Combine: In a small bowl, whisk together the lemon juice, olive oil, minced garlic, and salt and pepper to taste. Toss this dressing with the salad ingredients and cooled orzo, mixing well to evenly coat everything. Adjust olive oil amount as needed to suit your taste preferences.
- Serve: Serve the salad immediately for the freshest flavor and texture. It can also be chilled briefly if desired, but best enjoyed fresh.
Notes
- Rinsing the cooked orzo under cold water is important to cool it down and prevent clumping.
- You can substitute white beans with cannellini or great northern beans for similar texture and flavor.
- For extra flavor, add a sprinkle of grated Parmesan cheese or a handful of toasted pine nuts.
- This salad is best eaten the same day but can be stored refrigerated for up to 1 day.
