Now that grilling season is upon us, we thought we would share this delicious orzo salad. We love the pops of color from the spinach, red pepper, red onion, and cucumber. Pair with your summer grilling favorites like burgers, grilled chicken, or fish. This recipe makes a large batch - we recommend cutting it in half for weeknight meals. Let us know what you think!
- 1 (16oz) box orzo
- 3 cups baby spinach leaves roughly chopped
- 1 red bell pepper, diced
- 1 cup cucumber, diced
- 1/2 cup red onion, diced
- 1/2 cup Kalamata olives, pitted, halved
- 1/2 cup feta crumbles
- 1/2 cup olive oil
- 1 lemon, juiced
- 1 1/2 tsp oregano
- 1 tsp kosher salt
- 1 tsp black pepper
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Bring a pot of water to a boil, season with salt and cook the orzo for 10 minutes. Drain, rinse and set aside to cool
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Transfer the cooled orzo to a large mixing bowl. Add spinach, chopped vegetables, and olives. Sprinkle in the feta cheese.
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In a small bowl, whisk together the olive oil, lemon juice, oregano, salt and pepper. Pour over the pasta mixture and gently fold until pasta is well coated.
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Refrigerate for 1 hour before serving.