Preparation Time: 45 minutes

Cooking Time: 30 minutes

What You Need

Orzo Salad

• 12 oz. uncooked orzo
• 2 tblsp. olive oil
• 2  tsp. lemon juice
• ½ cup olive oil
• 3 tblsp. white wine vinegar
• 1 tsp. Dijon mustard
• 1 tsp. minced garlic
• 1/8 tsp. dried thyme
• ½ tsp. dried oregano
• ¼  tsp. ground cumin
• Salt and pepper to taste
• 16 oz. Spinach torn into bite size pieces
• ½ cup pitted kalamata olives
• 1 red bell pepper cut into matchstick size pieces
• 2 scallions minced
• 1 tblsp. capers rinsed and drained
• 2 oz. feta cheese crumbled

 

How to Prepare

Cook orzo according to directions on packaging.  Rinse with cold water and drain again.  Combine with 2 tblsp. olive oil and toss to coat. 

To make the dressing combine lemon juice, ½ cup olive oil, wine vinegar, Dijon mustard, garlic, thyme, oregano, cumin, and salt and pepper.  Whisk until well combined.  Add to orzo and toss.

Add the spinach, olives, bell pepper green onions, and cappers.  Toss to combine.  Add feta and toss again.  Taste, correct seasonings, and refrigerate until time to serve.

Enjoy!!