Enjoy vibrant orzo, veggies, feta, and lemony dressing served warm for satisfying Mediterranean flavor.
# What You'll Need:
→ Pasta
01 - 1 1/2 cups orzo pasta
02 - 1 tablespoon olive oil (for cooking orzo)
03 - Salt, for pasta water
→ Vegetables
04 - 1 cup cherry tomatoes, halved
05 - 1 medium cucumber, diced
06 - 1 red bell pepper, diced
07 - 1/2 small red onion, thinly sliced
08 - 1/2 cup Kalamata olives, pitted and halved
09 - 2 cups baby spinach, roughly chopped
→ Cheese & Herbs
10 - 3/4 cup feta cheese, crumbled
11 - 2 tablespoons fresh parsley, chopped
12 - 1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano
→ Dressing
13 - 1/4 cup extra virgin olive oil
14 - 2 tablespoons fresh lemon juice
15 - 1 clove garlic, minced
16 - 1 teaspoon Dijon mustard
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon freshly ground black pepper
# Directions:
01 - Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, approximately 8 to 10 minutes. Drain thoroughly, toss with 1 tablespoon olive oil, and set aside, maintaining warmth.
02 - While the orzo cooks, halve the cherry tomatoes, dice the cucumber and bell pepper, slice the red onion thinly, and halve the Kalamata olives. Roughly chop the baby spinach.
03 - In a small bowl or jar, combine extra virgin olive oil, fresh lemon juice, minced garlic, Dijon mustard, salt, and freshly ground black pepper. Whisk until the mixture is emulsified.
04 - In a large salad bowl, place the warm orzo, prepped vegetables, Kalamata olives, and spinach. Pour the dressing over and toss gently until all components are evenly coated.
05 - Add the crumbled feta cheese, chopped parsley, and oregano to the mixture. Gently fold everything together. Taste and adjust seasoning as desired.
06 - Serve immediately while warm, or allow the salad to come to room temperature before serving, based on preference.
