Tender orzo with fresh veggies and feta, tossed warmly in Greek olive oil, lemon, and herbs.
# What You'll Need:
→ Pasta
01 - 9 ounces orzo pasta
→ Vegetables
02 - 1 red bell pepper, diced
03 - 1 cucumber, diced
04 - 3.5 ounces cherry tomatoes, halved
05 - 1 small red onion, finely chopped
06 - 2.8 ounces Kalamata olives, pitted and sliced
07 - 1.8 ounces baby spinach
→ Cheese
08 - 4.2 ounces feta cheese, crumbled
→ Dressing
09 - 4 tablespoons extra virgin olive oil
10 - 2 tablespoons fresh lemon juice
11 - 1 teaspoon dried oregano
12 - 1 clove garlic, minced
13 - 1/2 teaspoon sea salt
14 - 1/4 teaspoon freshly ground black pepper
→ Fresh Herbs
15 - 2 tablespoons fresh parsley, chopped
16 - 1 tablespoon fresh dill, chopped (optional)
# How To:
01 - Bring a large pot of salted water to a rolling boil. Add the orzo pasta and cook according to package instructions until al dente. Drain thoroughly and return to the pot while still warm.
02 - While the orzo cooks, dice the red bell pepper and cucumber, halve the cherry tomatoes, finely chop the red onion, slice the Kalamata olives, and crumble the feta cheese.
03 - Add extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, sea salt, and black pepper to the warm orzo. Stir gently to evenly coat the pasta.
04 - Transfer the bell pepper, cucumber, cherry tomatoes, red onion, olives, and baby spinach to the orzo mixture. Toss gently until the ingredients are combined and the spinach begins to wilt.
05 - Fold in crumbled feta and the chopped fresh parsley and dill. Taste and adjust seasoning if necessary.
06 - Portion the salad immediately while warm. Garnish with additional parsley or dill if desired.
