Ingredients40 m servings 488
- Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 11 minutes. Drain and rinse under cold water.
- Mix orzo, spinach, chicken, tomatoes, pine nuts, sun-dried tomatoes, and capers in a large bowl.
- Whisk balsamic vinegar, olive oil, sugar, parsley, basil, garlic, oregano, salt, and pepper together in a bowl; drizzle over salad. Toss to coat. Sprinkle Parmesan cheese over salad.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 488 calories; 19.1 54.4 27 42 530 Full nutrition
ReviewsRead all reviews 7
I used arugula rather than spinach (I had everything else on hand), and that was the only major change I made. The olive oil I used was lemon olive oil, and I used leftover beer butt chicken ra...
This was the perfect recipe to use up a few things in the fridge. I used more pasta and less spinach, left out the chicken and made only half the dressing. Very Good.
I have made this a dozen times and everyone always loves it and asks for the recipe. I use farfalle instead of orzo and I leave out the chicken because I typically serve it as a side dish to som...
I made this almost exactly as written and my family and myself loved it. The only thing I left out was the sugar to to diabetes. Great recipe that keeps well as leftovers.
Wow, a delicious salad! I thought the amount of balsamic vinegar would make the dressing too strong, but I added it to taste and the favors were just right. I ate this for 3 days straight!