Greek Orzo Salad with Lemon Vinaigrette

A refreshing and flavorful pasta salad, this recipe combines tender orzo with crisp vegetables, briny olives, and salty feta, all tossed in a bright lemon-oregano vinaigrette.

Ingredients

For the Salad:

• 8 oz (225g) orzo
• 1.5 cups (45g) baby spinach, torn
• 3/4 cup (115g) chopped red bell pepper
• 1/2 cup (60g) cucumber, diced
• 1/4 cup (40g) red onion, diced
• 2.5 oz (70g) green olives, halved
• 2.5 oz (70g) Kalamata olives, halved
• 3.5 oz (100g) feta cheese, crumbled

For the Vinaigrette:

• 1/4 cup (60ml) canola oil
• 2 tbsp olive oil
• Juice of 1/2 lemon
• 3/4 tsp oregano
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Cook the orzo according to package directions. Drain, rinse with cold water, and set aside to cool.
2. In a large mixing bowl, combine the cooled orzo with the spinach, bell pepper, cucumber, onion, and olives. Sprinkle with half of the feta cheese.
3. In a small bowl, whisk together the vinaigrette ingredients: oils, lemon juice, oregano, salt, and pepper.
4. Pour the vinaigrette over the pasta mixture and fold gently until everything is evenly coated.
5. Top with the remaining feta cheese. For best results, chill for at least an hour before serving.

Enjoy!