Here’s a last-minute Memorial Day recipe that’s going to knock your socks off! It’s a healthier option that’s both filling and refreshing if you’re headed outdoors this holiday. Plus, it won’t ruin all the effort it took to get into that bikini. ;-). Even better, it only takes about 8-10 minutes to prepare!
What You’ll Need
1 cup orzo pasta
3 tablespoons olive oil
1 tablespoon white wine vinegar
1 tablespoon white cooking wine
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
About 1/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 quart lightly packed baby spinach leaves, roughly chopped
1/4 cup sliced dried tomatoes packed in oil
1 10-ounce can black olives, sliced
- Cook orzo to al dente, approximately 8 – 10 minutes.
- While orzo is cooking, whisk together olive oil, vinegar, cooking wine, oregano, basil, salt and pepper. Set aside.
- Rinse the olives and roughly tear the spinach.
- Drain pasta once ready, rinsing with water until cool. Add to bowl with oil mixture and gently stir in spinach, tomatoes, and olives to combine.
Served as a side, this recipe yields about 4 servings at approximately 312 calories/serving. If your heading outside, this dish will keep up to 4 hours with ice packs and 2 hours at room temperature. So get out there and enjoy your holiday without any post holiday meal regret (you all know what I’m talking about 😉 ). Happy Memorial Day!