Orzo Salad with Lemon Feta (Print Version)
# Ingredients:
→ Pasta
01 -
1 cup uncooked orzo
→ Salad dressing
02 -
¼ cup extra virgin olive oil
03 -
2 tablespoons freshly squeezed lemon juice
04 -
2 tablespoons balsamic vinegar
05 -
1 tablespoon Dijon mustard or more
06 -
½ teaspoon dried oregano or Italian seasoning
07 -
¼ teaspoon salt
08 -
Freshly ground black pepper to taste
→ Salad ingredients
09 -
10 oz cherry or grape tomatoes, sliced in half
10 -
2 medium cucumbers, quartered
11 -
⅓ cup pitted black olives, sliced
12 -
⅓ cup pitted green olives, sliced (such as Castelvetrano olives)
13 -
4 oz crumbled feta cheese
14 -
2 oz baby spinach
# Instructions:
01 -
Cook 1 cup of orzo in 2 cups of water over a simmer for about 10 minutes. Add small amounts of extra water if the orzo is still not cooked and the water is already absorbed. Once cooked to al dente texture, drain and rinse under cold running water using a fine mesh strainer.
02 -
Combine the salad dressing ingredients in a small mason jar. Whisk with a fork until the mixture is emulsified.
03 -
In a large mixing bowl, combine sliced cherry tomatoes, quartered cucumber slices, olives, and salad dressing. Mix thoroughly to coat the vegetables. Add the drained and rinsed orzo, crumbled feta cheese, and baby spinach to the bowl. Toss to combine and season with salt and pepper to taste. Add more lemon juice if desired.