Bacon and Spinach Orzo Salad Recipe

July 2024 · 2 minute read
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Summer loves its pasta salads; this one takes its cue from the happy flavors of a spinach salad with warm bacon-infused dressing.

Adapted from TheKitchn.com.

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Ingredients

measuring cup

Servings: 4-6

Directions

  • Step 1

    Line a plate with paper towels. Lay the bacon slices in a large skillet. Cook over medium-low heat for 8 to 10 minutes total, until its fat has rendered and the bacon is crisp, turning it over halfway through. Transfer the bacon to the plate; once it is cool enough to handle, crumble it into small bits.

  • Step 2

    Meanwhile, bring a large pot of generously salted water to a boil over medium-high heat. Cut the shallot into 1/4-inch dice, to yield about 1/2 cup.

  • Step 3

    Reduce the heat to low. Add the shallot to the bacon fat in the skillet and cook for 2 to 3 minutes, until softened. Add the vinegar, honey, the 1/2 teaspoon of salt and the black pepper, whisking to form a blended dressing.

  • Step 4

    Add the orzo to the water and cook until al dente, 6 to 7 minutes. While that’s cooking, coarsely chop the spinach (or for a more rustic look, don't chop). Cut the roasted red pepper into 1/4-inch pieces (or if you are using tomatoes instead, cut them each into quarters). Shave or grate the cheese, if using.

  • Step 5

    Drain the pasta well and transfer to a mixing bowl. Add the chopped spinach, roasted red pepper and half the dressing. Stir gently until the spinach has slightly wilted.

  • Step 6

    Transfer to a serving bowl, drizzle with the remaining dressing, add the bacon and the cheese, if using, and stir to incorporate. Taste, and add an extra splash of vinegar, as needed. Season generously with more black pepper. Serve warm.

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    Nutritional Facts

    Per serving (based on 6)

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from TheKitchn.com.

    Tested by Bonnie S. Benwick.

    Published June 10, 2019

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