I love to serve cold pasta salad for supper on especially hot days. Yesterday was way too hot for me to even think about cooking much, but I took a look in my cabinets and pantry and decided to try to transform my favorite spinach-strawberry salad into a pasta salad. I used dried cranberries since I didn’t have strawberries, but I’d like to try it next time with fresh strawberries or raspberries.
- 1 cup dry orzo pasta, cooked and drained
- a couple big handfuls of baby spinach, chopped
- 2-3 Tbsp dried cranberries
- 2-3 Tbsp slivered almonds
- 1/4 cup raspberry vinaigrette
- 2-3 Tbsp parmesan cheese
- salt and pepper to taste
Mix all the ingredients while the orzo is still hot so that it will wilt the spinach. Add salt and pepper to taste. Serve room temperature or chilled.
