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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!