I wasn't originally planning on posting this recipe, reasoning for my lack of pictures, but after posting to Instagram I got lots of recipe requests! So enjoy a quickie afternoon recipe post for this yummy harvest pasta salad! The colors scream fall and translate this usually summer dish into the perfect Autumn lunch!
Harvest Orzo Salad
yields about four, 1 cup servings
1 cup of orzo pasta
1/4 cup of pecans, chopped
1/2 of a red onion, chopped
1/2 cup golden cherry tomatoes
a handful of spinach, chopped
1 cup shredded chicken
1/4 cup of parmesan
1/4 cup extra virgin olive oil
1 Tbsp. dijon mustard
1 lemon, juiced
salt and pepper
Cook your pasta according to the package directions. While it is cooking, slice your onion, tomatoes, spinach and pecans.
Once the pasta is done, strain it then return to the pan. Add in your veggies, pecans, chicken and parm. The heat from the pasta will wilt the spinach and melt the parmesan slightly.
In a mason jar or a small bowl combing your dressing ingredients. Shake or whisk, then dress the pasta. The dressing just makes a little because I don't want it to sauce the pasta. I still don't even use all of the dressing.
Toss the pasta together. Taste and see if it needs more salt or pepper! I made a full batch and kept it in the fridge all week to eat for lunch. It would also be a great side dish at a picnic or for dinner. Serve warm, cold or at room temp!