1 1/2 cups orzo, cooked
1 pound spinach, roll and confetti slice
1 cup grape tomatoes cut in half
2 lemons, zested
24 basil leaves, rolled and sliced
1 Tbsp. olive oil
Cook orzo until desired consistency, drain completely.
While orzo is still hot – put into a bowl and combine all remaining ingredients. The spinach will wilt the spinach to give it the appearance of cooked spinach.
Preparing hint (optional): roll spinach & basil leaves and cut in confetti slices – this makes for an interesting salad look. Delicious!