Happy Fourth of July!
Today, we’re going to my grandparent’s house to celebrate the 4th and have some family fun. I decided on two dishes to bring with. The first is my spinach and orzo salad that I make for every family gathering. I thought about trying something different, but I have this recipes memorized and everybody likes it (unless that’s just what they’re telling me…) and as long as they keep eating it, I’ll keep making it.
I first had spinach and orzo salad at Whole Foods, and I liked it so much that I decided to make my own at home. And that way, I could make it to my liking – omitting the olives the Whole Foods has, and adding other veggies like cucumber. I searched around and found this recipe that I used as a basis for mine.
You can find the spinach and orzo salad on my recipe page, but I’ve decided to post it again here because I always make it slightly different. That’s the great thing about this recipe, you can throw in more veggies or cheese to suit your tastes. I usually don’t measure anything anymore besides the olive oil and balsamic vinegar.
Orzo and Spinach Salad – Recipe #2
- 1 (16 oz) package orzo pasta
- 1/2 package (5 oz) baby spinach, chopped
- 10 oz feta cheese
- 1 cucumber, chopped (seeds removed)
- 1/2 red onion, chopped
- 1/2 tsp dried basil
- 1/4 tsp ground pepper
- 1/2 cup olive oil
- 1/2 cup balsamic vinegar
- salt to taste
1. Bring a large pot of lightly salted water to a boil. Add orzo and cook about 8 minutes. Drain and rinse with cold water. Transfer to a large boil.
2. Stir in spinach, feta, cucumber, onion, basil, salt, and pepper.
3. Whisk olive oil and balsamic vinegar in a small bowl.
4. Toss pasta with olive oil and balsamic vinegar. Refrigerate and serve cold. Enjoy!
This time I added more feta cheese than I normally do because feta is delicious. This salad would also be great with pine nuts, sun-dried tomatoes, or what ever else you would like to add!
The recipe normally calls for funfetti cake mix, but my grocery store didn’t have any, so I bought the confetti cake mix. It’s got to be pretty similar, right?
Confetti Cake Dip
- 1 box confetti (or funfetti!) cake mix
- 2 cups vanilla yogurt
- 1 cup cool whip
- Sprinkles for on top (optional)
- In a large bowl, mix together cake mix, yogurt and cool whip until combined and no lumps remain.
- Cover and chill in refrigerator for four hours.
- Top with sprinkles if desired, and serve with animal crackers, graham crackers, or fruit.
I served my confetti cake dip with mini graham crackers and animal crackers.
I hope you all have a great and safe Fourth of July!