Nothing is as refreshingly delicious as a bowl of Lemon Spinach Orzo Salad during the spring and summer months. Perfect for lunch at work, a light dinner, or for a picnic.
Optional: 1/2 cup crumbed bacon, 1/2 cup toasted nuts (almonds or pecans work well)
Instructions
In a heavy pot of well-salted water, cook orzo just until al dente. Drain and rinse; Toss with 1 TB olive oil to prevent sticking; set aside.
While orzo is cooking, make the dressing: In a small bowl, whisk together the lemon juice, zest, 2 TB olive oil, honey, mustard, kosher salt, pepper, garlic, and shallots (dressing can also be made ahead of time; cover and keep chilled until ready to use.)
Gently toss dressing with orzo. Add remaining ingredients and gently toss to combine well. Sprinkle with bacon and/or nuts, if desired.
Notes
Dressing can be made 1-2 days ahead of time and chilled in airtight container.