Lemon Orzo Salad with Roasted Tomatoes and Goat Cheese

Say hello to warmer days, grilled hot dogs, and refreshing summer salads. This Lemon Orzo Salad with Roasted Tomatoes and Goat Cheese is the perfect summer pasta salad, and it's only 5 INGREDIENTS! Yup, you heard that right. With only 20 minutes and five ingredients you're well on your way to the ultimate barbecue.

Course Side Dish

Cuisine American

Keyword orzo pasta salad, orzo salad, lemon orzo salad

Prep Time 5

Cook Time 55

Total Time 1 5

Servings servings

Calories 306kcal

Author Nicole

Cost $10

Equipment

baking sheet
Mixing bowl

Ingredients

24 oz cherry tomatoes
1 tsp kosher salt, divided
2 1/2 cups orzo
2 cups packed spinach
2 tbsp lemon juice
4 oz goat cheese, crumbled
1/8 tsp freshly cracked black pepper

Instructions

Preheat oven to 300 degrees. Add tomatoes to a medium baking sheet. Roast tomatoes for 50-55 minutes until caramelized and starting to burst. Half way through cooking, sprinkle with half a teaspoon salt. Cool slightly.
Bring a large pot of water to a rolling boil,season with salt. Add orzo. Cook until just under aldente. When the pasta is just under aldente, add the spinach. Cook just until wilted, about 1 minute. Drain and run under cold water until chilled.
Add pasta and spinach to a large bowl. Transfer cooked tomatoes (it's ok if they are still a little warm, just make sure they aren't hot) on top along with any accumulated juices, lemon juice, crumbled goat cheese, remaining 1/2 teaspoon salt, and pepper. Toss just until combined. Season with salt and pepper. Serve room temperature or cold.

Nutrition