Orzo Salad and Confetti Cake Dip

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

Ingredients:

  • 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

Directions:

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!

Next, I made a new super-simple dessert – confetti cake dip! I got the idea from Skinny Runner’s blog, which she found via this blog and this blog.

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

Ingredients:

  • 1 box confetti (or funfetti!) cake mix
  • 2 cups vanilla yogurt
  • 1 cup cool whip
  • Sprinkles for on top (optional)

Directions:

  1. In a large bowl, mix together cake mix, yogurt and cool whip until combined and no lumps remain.
  2. Cover and chill in refrigerator for four hours.
  3. 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!

8 Comments

Filed under Family Fun, Recipes

8 Responses to Orzo Salad and Confetti Cake Dip

  1. My kids would go crazy for that confetti dip and I would go crazy for the orzo salad!! Spinach, feta and cucumbers are some of my fave foods and all mixed together in one bowl….OMG!!! I am gonna see about making this recipe next week!!

  2. Key Master

    That “Confetti Cake Dip” looks awsome!!

  3. Marlene

    I’m so glad both of those dishes are coming to our house:)

  4. I have to try that fun fetti dip looks great! Took Brendan to see Brave today. Enjoy your holiday!

  5. I’m going to try that orzo/spinach salad soon. It looks SO good!

  6. Hey if the orzo salad has been a hit, no need to change it up!!

    I hope you and the rest of the bunch had a wonderful Independence day with your family!

  7. Pingback: Dash and Splash 5k | Run Eat Play

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>