Irene McGuinness of Sardis, B.C., tosses shredded spinach in a pasta salad, then jazzes it up with a fresh garlic-parsley mixture.
To make ahead, cook orzo and stir with oil mixture. Place in refrigerator to chill while continuing with recipe. Prepare spinach mixture. Toss cold orzo mixture with spinach mixture. Cover and refrigerate for up to 2 days. Prepare gremolada and refrigerate separately. Carry in sealed plastic containers or self-sealing plastic bags. Toss together just before serving.