Last week, we made a quick trip to Kansas City for a medical appointment with a specialist who is based there. We’ve been making this annual trip for years now, and we ALWAYS make the most of the 3-hour drive by including a stop at Q39, one of Kansas City’s most popular barbecue restaurants.
The barbecue is phenomenal (try the brisket!), but on this last visit I wanted to take home a giant bucket of their Orzo Pasta Salad that’s served as a side dish. It’s light and bright, plus it’s served cold, which is so refreshing on a hot summer day.
Here’s a copycat recipe I found online for this pasta salad. Can’t wait to try it!
Ingredients:
- 1 pound cooked orzo pasta
- 1 cup cherry tomatoes, halved
- 1 large red pepper, finely diced
- 2 cups fresh baby spinach, chopped
- 1/2 cup freshly shredded parmesan cheese
For the basil vinaigrette dressing:
- 1/2 cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 1 cup fresh basil leaves
- 1 clove garlic
- 1 tsp honey or sugar
- salt and pepper to taste
Instructions:
Cook the Orzo: Boil the orzo in a large pot of salted water until al dente (8–9 minutes). Drain and rinse with cold water to cool completely.
Blend the Dressing: Place the olive oil, red wine vinegar, fresh basil, garlic, honey (or sugar), salt, and pepper into a blender or food processor. Blend until completely smooth and bright green.
Assemble: In a large bowl, combine the cooled orzo, halved tomatoes, diced red pepper, and chopped spinach.
Toss and Serve: Pour the basil vinaigrette over the salad and toss well. Gently fold in the shredded parmesan cheese. Chill for at least 1 hour before serving.
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