Bacon & Spinach Orzo Salad

Side, To Try


8 strips bacon (about 8 ounces)

12 ounces dried orzo pasta (about 2 cups)

8 ounces baby spinach (about 6 packed cups), coarsely chopped

1/2 cup oil-packed sun-dried tomatoes, drained and chopped

1 medium shallot, diced

1/2 cup white wine vinegar

1 1/2 tablespoons honey

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

4 ounces Asiago cheese, diced


Place the bacon in a large skillet over medium-low heat. Cook until the fat has rendered out and the bacon is crispy, flipping halfway through, about 10 minutes total. Transfer the bacon to a paper towel-lined plate. Once cool, break the bacon into small crumbles. Meanwhile, bring a large pot of salted water to a boil over medium-high heat.

Reduce the heat to low. Add the shallot to the skillet and cook, stirring occasionally, until soft, about 3 minutes. Add the vinegar, honey, salt, and pepper and whisk until emulsified.

Add the orzo to the water and cook until al dente, 6 to 7 minutes. Drain well. Transfer to a large bowl. Add the spinach, sun-dried tomatoes, and half of the dressing. Stir gently until the spinach is slightly wilted. Drizzle with the remaining dressing, add the bacon and cheese, and stir to combine. Serve warm.


Storage: Leftovers will keep in an airtight container in the refrigerator for up to 3 days. Gently reheat before serving.


Calories 308
Fat 16.3 g (25.1%)
Saturated 6.3 g (31.5%)
Carbs 26.9 g (9.0%)
Fiber 1.7 g (6.7%)
Sugars 5.0 g
Protein 12.8 g (25.7%)
Sodium 409.9 mg (17.1%)