🥄Ingredients:
8 ounces orzo 1.5 cups baby spinach leaves, gently torn into large pieces 3/4 chopped red bell pepper 1/2 cup cucumber, diced 1/4 cup red onion, diced 2.5 ounces green olives, drained and halved 2.5 ounces Kalamata pitted olives, drained and halved 3.5 ounces feta cheese 1/4 cup canola oil 2 tablespoons olive oil 1/2 lemon, juiced 3/4 teaspoon oregano 1/2 teaspoon salt 1/2 teaspoon black pepper
🥄Instructions:
Begin by boiling a pot of water, seasoning it with salt, and cooking the orzo for 5 minutes. Drain, rinse, and set it aside to cool.
Transfer the cooled orzo to a spacious mixing bowl. Combine the spinach, chopped vegetables, and olives, and then crumble half of the feta cheese over the pasta mixture.
In a smaller bowl, whisk together the canola oil, olive oil, lemon juice, oregano, salt, and pepper until well blended. Pour this vinaigrette over the pasta mixture and gently fold until the pasta and vegetables are evenly coated. Taste and adjust the seasoning as needed. Sprinkle the remaining feta cheese on top.
Place the bowl in the refrigerator for an hour or overnight before serving. This pasta dish is at its best within 2-3 days, although it will remain fresh in the refrigerator for up to 1 week.
