Description
This Mediterranean Orzo Salad would be great for lunch or dinner!
Ingredients
- 16 oz orzo pasta
- 3 cups baby spinach leaves (Gently torn into large pieces)
- 1 red bell pepper diced
- 1 medium cucumber seeded and diced
- 1 small red onion diced
- 1 cup of cherry tomatoes sliced
- 1 cup pitted and diced Kalamata olives
- 4 oz crumbled feta cheese
- 1/3 cup olive oil
- 1/3 cup red wine vinegar
- 1 lemon (juiced)
- 1 1/2 tsp fresh oregano
- 1 tsp kosher salt
- 1 tsp black pepper
Instructions
- Boil water in sauce pan and season with salt. Cook orzo for 10 minutes, drain and rinse. Lightly drizzle with olive to prevent it from sticking together. Let cool completely.
- Add cooled orzo into large mixing bowl. Add chopped vegetables, spinach, olives and half of feta cheese, gently mix together.
- In small bowl, whisk olive oil, vinegar, lemon juice, oregano, salt and pepper. Pour dressing over pasta and gently fold until the pasta salad is evenly coated. Top with remaining feta cheese.
- Refrigerate for 1 hour or overnight before serving.
Notes
The pasta is best within 2-3 days but will last in refrigerator for up to one week.