We just got a new barbecue! Obviously we had to have burgers and steaks for dinner the day it came. I knew we would be eating tons of meat, so I decided to make a light pasta salad to accompany the meal.
- 1 pound orzo pasta
- Grape tomatoes, halved (or any small tomatoes)
- 5 or 6 button mushrooms, quartered (or 2 portabellos, chopped)
- 2 cloves garlic
- 2 cups baby spinach
- 3 tablespoons red wine vinegar
- Olive oil
- Freshly ground black pepper
Cook pasta according to instructions on box. Before it cools, add the red wine vinegar and stir.
Preheat the oven to 450 degrees.
Place the tomatoes, mushrooms, and 2 cloves of garlic on a baking sheet. Drizzle with olive oil, salt and pepper. Roast for 15 minutes. Add the spinach. roast for another few minutes, until the spinach wilts. Add the roasted tomatoes, mushrooms, and spinach to the pasta. Mix. Drizzle with olive oil and add salt and pepper, to taste. You can also drizzle some more vinegar on, if necessary.
This can be served warm, cool, or at room temperature. I made tons of extra because it’s great to take leftovers for lunch the next day.