Orzo Spinach Salad

1. 1

   In a large saucepan of boiling salted water, cook the orzo until al dente.

2. 2

   Drain and cool under running water.

3. 3

   Shake out any excess water.

4. 4

   In a large bowl, whisk the vinegar with the mayonnaise.

5. 5

   Add the marinating oil from the bocconcini and whisk until smooth.

6. 6

   Season with salt and pepper.

7. 7

   Stir in the orzo, tomatoes, olives, scallions and bocconcini and let stand for 30 minutes.

8. 8

   Just before serving, fold in the spinach and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.