Orzo, Pancetta, Feta & Greens w/ Basil Lemon Vinaigrette
This is one of my favorite salads to make. It makes an excellent starter dish, served along the main course or can be served as a light main dish. The crispy pancetta, sautéed onion, and wilted spinach are all tossed together with orzo pasta and a lemony basil vinaigrette. Crunchy toasted walnuts and creamy feta are tossed in and really complete this dish. One thing I love about this salad is that there are so many different kinds of feta to experiment with. I prefer the French feta because of the balance of creaminess and saltiness, but I am currently working my way through the feta counter at the Middle Eastern market near me. They are so superior in taste to the pre-crumbled packages at the market. I encourage you to try and find a market near you. It makes a great salad to enjoy under the setting sun in the summer air.
Ingredients
Basil Lemon Vinaigrette:
- 1 T Dijon Mustard
- 1 T Lemon Zest
- ¼ cup Lemon Juice
- ½ cup Extra Virgin Olive Oil
- 1 T Basil Chiffonade
- Salt and Pepper
Salad:
- 4 T Olive Oil
- 4 oz. Diced Pancetta
- 1 Medium Yellow or Red Onion finely diced
- 2 cloves Garlic crushed
- 1 box (1 lb) Orzo
- 4 cups Baby Spinach Leaves torn into pieces
- 1 cup Toasted Walnuts broken into pieces
- 8 oz. Feta Cheese crumbled
Instructions
- Vinaigrette: In a small bowl, whisk together the mustard and lemon zest and juice. Slowly add the olive oil in a steady stream, whisking constantly until emulsified. Season with salt and pepper. Stir in basil. Set aside.
- In a medium sauté pan over medium heat, heat 2 tablespoons of olive oil. Add the pancetta and cook until brown and crispy. Using a slotted spoon, remove the cooked pancetta from the pan and place on a paper towel lined plate. Allow the pancetta to drain and then place in a large bowl. Set aside.
- Remove any remaining fat from the pan. Place the pan back on the heat and add 2 tablespoons of the pancetta fat or more olive oil if necessary.
- Sauté the onions until soft, about 4-6 minutes. Add the garlic and cook an additional 1-2 minutes. Add to bowl with the pancetta and set aside.
- Bring a large pot of water to a boil. Add 1 tablespoon salt. Add the orzo and cook as per package directions.
- Drain the orzo and place in the bowl with the pancetta and onion mixture. Add the spinach. Toss with the hot pasta.
- Add the vinaigrette and continue tossing until the spinach has wilted. Add the feta cheese and nuts, and toss till combined. Season with salt and pepper.
- Place salad on platter and serve warm or at room temperature.
Notes
TIPS & TRICKS
– Vinaigrette can be made ahead. Just add the basil at the last moment.
– You can substitute bacon for pancetta.
– Almonds or pecans can be substituted for walnuts.
– Goat cheese and blue cheese are fantastic and can really change up the taste of this salad.
– This salad is wonderful the next day.
– You can substitute bacon for pancetta.
– Almonds or pecans can be substituted for walnuts.
– Goat cheese and blue cheese are fantastic and can really change up the taste of this salad.
– This salad is wonderful the next day.