This simple lemon orzo pasta salad with feta is so easy to toss together and goes with absolutely everything in the spring and summer!
Ingredients
For the Salad:
8ouncesorzo
2baby cucumberssliced
1cupcherry tomatoes
1/2cupKalamata olives
1 and 1/2cupsbaby spinach
1/4cupcrumbled feta cheese
2-3tablespoonsfinely chopped red onion
1-2tablespoonschopped fresh parsley
For the Dressing:
3tablespoonslemon juice
1 and 1/2tablespoonsolive oil
3/4teaspoondried oregano
1/2teaspoonkosher salt
10-12cranks fresh-ground black pepper
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Instructions
Bring a medium-large pot of water to a rapid boil. Add a generous pinch of salt, then stir in the orzo and cook just to al dente, according to package directions. Drain and set aside briefly to cool.
Combine all of the dressing ingredients in a small jar or liquid measuring cup. Shake or whisk to combine.
Combine cooked orzo, cucumbers, tomatoes, olives, spinach, feta, red onion, and parsley in a large bowl. Drizzle with dressing and toss to combine. Serve right away or store in the fridge and enjoy as needed.
Notes
This salad keeps well in the refrigerator, tightly-covered, for up to 3 days.