The farmers' markets are starting to turn red with fresh tomatoes, and before long, home gardeners will begin harvesting, too. This week, we'll offer ideas for how to slice, dice and enjoy summer's best fruit. Today's recipe comes courtesy of cookware store Williams-Sonoma.
2/3 cup pesto
2 tablespoons. white wine vinegar
1/4 teaspoon plus 2 tablespoons salt
Pinch of freshly ground pepper
3 tablespoons olive oil
3/4 lb orzo pasta
2 1/2 cups shredded cooked chicken
1/2 pound cherry tomatoes, halved
6 oz. baby spinach
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Make the vinaigrette: In a large bowl, whisk together the pesto, vinegar, the 1/4 teaspoon salt and the pepper. Gradually whisk in the olive oil until smooth. Cook the orzo
Bring a large pot of water to a boil over high heat. Add the 2 tablespoons of salt and the orzo. Cook, stirring occasionally to prevent sticking, until the pasta is al dente, according to the package instructions. Drain, rinse under cold running water and drain again. Add the orzo to the vinaigrette and toss to coat evenly.
Assemble the salad: Add the chicken, tomatoes and spinach to the orzo and toss gently to combine, then serve. Serves 4.