Today was a very special day for my oldest daughter.  After three years, and two rounds – her braces finally came off before she started school.  She is thrilled and rightfully so.  So while grocery shopping, she asked for an orzo salad and it was a perfect idea because we have an open house at my youngest daughter’s school tonight.  I happily made this earlier in the day, letting the flavors mingle while it chills in the fridge and can be served at room temperature or straight from the fridge.  I’m serving this along with some grilled chicken tonight.  Leftovers also make a great lunch for tomorrow.

Ingredients:

 

Dressing:

1/3 cup of balsamic vinegar
3 tablespoons of plain Greek yogurt (I used Chobani)
1 tablespoon of good quality olive oil
2 teaspoons of a good quality dijon mustard (I use Maille)

Salad:

I package of whole wheat orzo, cooked to package specifications
1 cup of fresh spinach leaves, roughly chopped
10 cherry tomatoes, chopped in half
1/4 cup of red onion, finely chopped
1/4 cup or more if you prefer, shelled pistachios

Directions:

Dressing:  Whisk all of the ingredients together.

Salad:  Once the orzo is fully cooked, about 9 minutes, rinse with cold water.  Drain.  Place the pasta in a large bowl and toss with the other ingredients minus the nuts. Dress with vinaigrette and give a good toss.  Store in a covered container in the refrigerator for at least one hour or more to let the flavors mingle.  Add the pistachios prior to serving.  Serve along side fish, chicken or pork – or whatever protein you are having.  Serve up leftovers as lunch the next day.

 

— Knead to Cook