Spinach and Goat Cheese - Orzo Pasta Salad

This is an easy and delicious pasta salad, it’s perfect for a springtime picnic or a gathering with friends! The leftovers store amazingly so you can also have pasta salad for the week. I like to toast the orzo, it gives it a warm and nutty flavor and only takes a few extra minutes. Once you add the broth make sure to stir frequently so it doesn’t stick!

The hardest part of this recipe is cooking the orzo, which is super simple! The rest if simply adding in the ingredients, mixing and putting in the fridge to chill. You can also eat this dish hot, it’s delicious that way too, the spinach will get limp if yoou add it when the pasta is hot though - so just something to keep in mind.

Goat cheese and parmesan taste amazing in this salad, if you add the parmesan while the orzo is still hot it will melt and incorporate really nicely. If you want shreds of parmesan in your salad, be sure to add it once the salad is cooled along with the artichoke hearts and spinach.

Olive oil, salt and pepper and lemon juice give this salad such an amazing flavor and texture.

I like big chunks of artichokes but you can chop your artichoke hearts into smaller bits before adding if you’d like. I like chopping the spinach and adding once the orzo is cooled so it does’t get limp and stays crisp. Topping with some shaved parmesan isn’t necessary but definitely recommended.

Ingredients

• 2 cups orzo pasta
• 3 cups vegetable stock
• 4 oz goat cheese
• 2 tbsp olive oil
• 1/2 tsp salt
• Pepper to taste
• 1 tbsp lemon juice
• 1 16 oz can artichokes, drained
• 3 cups fresh spinach, chopped
• 1/2 cup shredded Parmesan cheese
• (Optional: red pepper flakes)

Instructions

1. Add 1 tbsp of olive oil and orzo to a pan on medium high heat. Toast the orzo until slightly browned, then add in vegetable stock.
2. Bring to a boil and cook covered for 8-10 minutes, be sure to stir frequently so it doesn’t stick.
3. Once the orzo is cooked and the liquid is gone mix in goat cheese, Parmesan cheese, olive oil, salt, pepper, lemon juice.
4. Once cooked mix in the spinach, artichoke, red pepper flakes (if using) and top with more grated Parmesan. Enjoy!