Orzo Summer Salad

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 10
• 1 (8 ounce) box orzo pasta
• 0.5 (16 ounce) bag baby spinach, roughly chopped
• 3 green onions, finely chopped
• 1 pint grape tomatoes, halved
• 1/2 lb feta cheese, fresh
• 1 lemon, juiced and zested
• 1/4 cup olive oil
• salt and pepper

Recipe

• 1 bring a large pot of salted water to a boil and cook orzo according to package instructions (approx. 7 minutes). while the orzo is cooking, roughly chop baby spinach and add to a large bowl. juice and zest 1 large lemon and add 1/4 cup olive oil to a separate small bowl and whisk together. when orzo is done cooking, drain thoroughly and add to the large bowl, pouring over spinach leaves. {tip: adding the orzo while warm will slightly cook the spinach so you get softer, brighter spinach leaves} pour the lemon-olive oil dressing over the orzo, crumble the feta and add the green onions and halved grape tomatoes. season generously with kosher salt and pepper to taste. mix thoroughly and serve immediately or cool in the fridge to serve chilled {tip: remove salad 15 minutes before serving if chilled to allow the olive oil to come back to room temperature}.