Sunday, August 11, 2019


This is a variety of copy of a supermarket salad I’ve been having fun with for ages. It’s a primary (of course) chilly orzo salad with simply simply several ingredients: a basil and olive oil pesto, toasted pine nuts, finely shredded spinach and thickly grated parmesan stirred into orzo pasta.


Spinach, pesto & parmesan orzo salad

One of mine and Mr. Scrummy’s (but especially Mr. Scrummy’s) accepted foods while we cross to my parents’ for dinner is jacket potatoes (that’s maybe baked potatoes to you!) with ‘bits’. OK, so I recognise what you’re thinking: ‘Now cease being cryptic, or I’m clicking immediately off this page. What’s ‘bits’? Pray do explain.’

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Well, there’s somewhat bit of quiche, there’s somewhat bit of inexperienced salad, there’s somewhat bit of sliced avocado, there’s somewhat bit of grated cheese for the potatoes … and simply several little bitty salad-y issues in pots from a relatively posh foods corridor known as ‘Marks and Spencers’ (If you desire an more sensible model of anything pre-packaged right the following within the UK, that's the place you go. You pay for it, but oooh it’s so good!)

So one among the ‘bits in pots’ that I all the time take pleasure within most likely essentially the foremost is a chilly pasta salad with a pesto-y dressing, spinach, parmesan and pine nuts. The purely concern is, it’s bought within the tiniest little pot you may desire to imagine, and as you may doubtless guess I am somewhat bit of a grasping guts so this variety of factor might be a problem. Soooo … I had the brilliant concept of making an attempt to make anything similar to this for myself … and luckily it grew to become out simply as I had imagined!

Spinach, pesto & parmesan orzo salad
You can’t beat a freshly-made selfmade pesto!

This spinach, pesto & parmesan orzo salad, then, is quite self-explanatory, really. It’s orzo pasta (the rice-shaped kind, as you may see from the piccies) cooked al dente and tossed collectively with beneficiant quantities of a basil pesto, finely chopped spinach, thickly-grated parmesan and toasted pine nuts. Really, that’s it – oh, except you depend the splash of vinegar I added, too, simply to present it a tiny little bit of zing.

We loved this final evening time with a primary meal of jacket potatoes with tuna and sweetcorn and different little ‘bits’! It was definitely nothing fancy, but we loved it simply as a lot as I assume I would have loved the wonderful creations we have been looking on UK Masterchef as we ate! Well, virtually as much, besides … 😉

Spinach, pesto & parmesan orzo salad

I assume this might be a vast pasta salad to accompany a grilled or barbequed meat and even a sensible chew of contemporary fish. It would also be truly primary to jazz up a piece with cubes of feta cheese, asparagus spears, Kalamata olives or sundried tomatoes. Mmmm … would maybe attempt one among these modifications subsequent time!

So are we the purely ones who take pleasure in ‘bitty’ foods like this? What do you contain on your ‘bitty meals’??

Spinach, pesto & parmesan orzo salad

3.17 from 6 votes
spinach, pesto & parmesan orzo salad
An orzo salad filled with freshly-made basil and olive oil pesto, toasted pine nuts, shredded child spinach and parmesan cheese. This is a simple, refined salad that might be proper served with different 'little' salads or as phase of a buffet.
 Course salad/side dish
 Prep Time 15 minutes
 Cook Time 10 minutes
 Total Time 25 minutes
 Servings 6
 Calories 308
 Author Helen


8 ounces dry orzo pasta
about 2 handfuls contemporary basil
1 ounce pine nuts
a small clove garlic
6 tablespoons sensible high caliber more virgin olive oil plus somewhat extra
2 ounces contemporary child spinach leaves finely chopped
2 tablespoons parmesan cheese grated (quite thickly)
2 tablespoons white wine or cider vinegar
salt & pepper
US Customary - Metric
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Cook the pasta according to the packet lessons (you desire it to be al dente so don’t overcook), then drain in chilly water and positioned right into a medium bowl. Meanwhile, toast the pine nuts in a dry frying pan on a medium heat. Keep jiggling them round till they're frivolously brown.

Put about NULL thirds of the basil, a handful of the toasted pine nuts, the garlic and the 6 tablespoons olive oil right into a foods processor (a child one is perfect) and whizz for simply several seconds till nicely blended (the pesto might be barely chunky or fully comfortable – doesn’t truly matter). Tip the pesto over the orzo and combine well. Then upload the chopped spinach, the relaxation of the basil (chopped a little), the relaxation of the pine nuts, the parmesan and vinegar and combine again. Season to taste.

Spoon the pasta salad right into a sensible bowl (if you like) to serve, then drizzle over somewhat more olive oil.