BLT Orzo Salad

Summertime and the living is easy…

But when summer is just too hot to cook, eat a salad!

Now, for me to actually be satisfied by a salad, it needs to be more than just a bunch of leaves.  I need something substantial.  Pasta and protein fill this gap.  So this is a perfect summer salad as far as I’m concerned.  I’ve actually already got a BLT salad up on the blog- back from my first year of blogging.  But I decided to lighten it up a bit.  So I’ve replaced the dressing.  No more mayo.  This is just a light vinaigrette.

Salads Don’t Need the Same Rules

Now, as for making a salad like this, I have a few things I’d like to share.  One: if you want it to be less carby, feel free to use less pasta.  If you like more tomatoes, go for it.  If you are real bacon fiends, use more than I suggest.  Etc etc etc.  That’s the thing about salads.  We really don’t have to follow the recipe in front of us.  If we don’t like or have one of the veggies, replace it or ignore it.  Just use more of what we do like.  I tend to look at salads as more of a guideline than an actual recipe that must be adhered to, to the letter.  This ISN’T baking.  We can take liberties with a salad that we may not be able to with other dishes.

So, if you want this to be a side salad as opposed to a main meal or a big bowl of salad that you are bringing to a picnic, go ahead and make less.  Or make more if you really like it and want leftovers.  This salad keeps really well overnight in the fridge.  This is one of those salads that once you’ve made it, you’ll get a craving for it again within a week, I promise!  How’s this: Jim says he doesn’t like orzo (who has an aversion to a specific pasta, I ask you?!) and yet he loves this salad.

If you plan on storing it for future snacking during the week, think about making extra dressing, as the pasta will soak up the dressing in the fridge.  Then dress it fresh to loosen it up before serving again.

Serve it with all the grilled meats, with a side of flatbread, as an fun side to a burger or hot dog, or just fill your bowl and grab a fork!

Love Jen

5 from 2 votes

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BLT Orzo Salad

A bright, cheery summer salad that eats like a meal. Bacon, lettuce and tomatoes and pasta! Perfect for picnics or bbq's, with a light vinaigrette instead of a mayo based dressing.

Course Salad

Cuisine American

Keyword bacon, orzo, salad

Prep Time 20 minutes

Cook Time 10 minutes

Servings 4

Ingredients

• 1 cup uncooked orzo
• 4-6 bacon rashers based on how thick and how much you like bacon!
• 1 1/2- 2 cups halved cherry tomatoes
• 2-3 cups baby kale and baby spinach combined or you can use whatever greens you like

Dressing

• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp dijon mustard
• 1 garlic clove minced
• 1 tsp salt
• 1 tsp cracked black pepper

Instructions

1. Cook orzo pasta as per the directions on your package. When cooked, drain and then rinse under cold water. Use your fingers to separate as the water is swishing around the orzo. This will help the pasta stay separate in the salad, and avoid soaking up too much of the dressing and becoming mushy. Set the rinsed pasta aside in a large bowl.

2. Cook the bacon. Drain on paper towel, and then break into small pieces. Add to the bowl with the pasta.
3. Add the cherry tomatoes, kale and spinach. Toss gently.
4. In a small jar, combine the Dressing ingredients. Close the lid and give it all a vigorous shake. Taste and re-season as desired.
5. Using just over half, dress and toss the salad. Taste a leaf to see if you have the amount of dressing you like. If not, drizzle a bit more until you are satisfied.
6. Crack some more black pepper over everthing and serve. This can be served at room temperature or even a little chilled.

Recipe Notes

Use the above measurements as guidelines. Increase or decrease as you see fit. This is the joy of making a salad!