Ingredients
-
16 ounces orzo pasta
-
3 cups baby spinach leaves, torn
-
1 1/2 cups chopped red bell pepper
-
1 cup diced cucumber, seeded
-
3/4 cup finely chopped red onion
-
5 ounces Castelvetrano green olives, halved
-
5 ounces Kalamata pitted olives, halved
-
7 ounces feta cheese, crumbled
-
1/2 cup canola oil
-
1/4 cup olive oil
-
Juice of 1 lemon
-
1 1/2 teaspoons oregano
-
1 teaspoon kosher salt
-
1 teaspoon black pepper
Instructions
-
Cook the orzo pasta in salted boiling water for 8–10 minutes until tender. Drain and rinse under cold water.
-
Dice the cucumber, red bell pepper, and onion. Tear spinach leaves. Add all vegetables to a large bowl.
-
Slice the olives and add them to the bowl.
-
In a small bowl, whisk canola oil, olive oil, lemon juice, oregano, salt, and pepper to create the dressing.
-
Add cooled orzo to the vegetable bowl and pour in the dressing. Toss gently to combine.
-
Add crumbled feta cheese and mix lightly.
-
Chill for 30 minutes before serving for the best flavor.
Notes
-
You can add grilled chicken or roasted chickpeas for protein.
-
Swap lemon juice with apple vinegar for extra tang if desired.
-
Use fresh herbs like parsley or basil for an added burst of flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes