Agrodolce orzo
Prep time: 45 minsTotal time: 
Agrodolce orzo
Inspired by the classic Italian condiment, this sweet-and-sour pasta salad is an ideal make-ahead option for relaxed summer gatherings
Prep time: 45 minsTotal time: 
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- 40g flaked almonds
- 3 tbsp olive oil
- 3 echalion shallots, finely sliced
- 3 garlic cloves, finely sliced
- 320g orzo
- 75g sultanas
- 1 tbsp red wine vinegar
- ½ tbsp runny honey
- 1 x 120g baby spinach
- 50g pitted green olives, halved
- 30g capers
Step by step
Make the orzo salad the day before and store in an airtight container in the fridge. Bring to room temperature and add the toasted almonds to serve.
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Put the almonds in a large frying pan, set over a medium heat and toast for a few minutes until golden. Set aside to cool on a plate. Heat 1 tablespoon of olive oil in the same pan, then add the shallots with a pinch of salt and cook over a medium-low heat for 12-15 minutes, stirring regularly, until the shallots are soft and golden. Add the garlic and cook for a further 2 minutes, stirring. Remove from the heat and set aside.
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Cook the orzo in a pan of salted boiling water for 10 minutes or until al dente. Meanwhile, put the sultanas in a heatproof bowl and pour over enough boiling water to cover. Leave to soak for 10 minutes, then drain. For the dressing, in a large bowl, whisk together the remaining 2 tablespoons of oil, plus the vinegar and honey, with some seasoning.
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Pile the spinach into a colander and set over the sink. Once the orzo has cooked, drain it over the spinach to wilt it. Leave to drain and cool for 5 minutes, stirring occasionally to remove the excess water.
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Add the orzo and spinach to the bowl of dressing with the garlicky shallots, drained sultanas, olives and capers. Stir well to combine. Check the seasoning to taste, then enjoy warm or cool to room temperature. Scatter over and lightly stir through the toasted almonds, then divide among shallow bowls to serve.
