3cups3 cups baby spinach leavesgently torn into large pieces
1red bell pepperchopped
1cucumberdiced
1smallred oniondiced
5oz.Castelvetrano green olivesdrained and halved
5oz.Kalamata pitted olivesdrained
1/2cupcanola oil
1/4 cupolive oil
Juice of 1 lemon
1-1/2tsp.dried oregano
1tsp.kosher salt
1/2tsp.freshly ground black pepper
1cupcrumbled feta cheese
Instructions
Set a large pot of salted water to boil. Add orzo and cook for 10 minutes. Once cooked, drain orzo and rinse with cool water.
Transfer orzo to a large mixing bowl. Add spinach, bell pepper, cucumber, red onion and olives.
In a small bowl, whisk canola oil, olive oil, lemon juice, oregano, salt and pepper. Pour over the pasta-veggie mixture and gently stir until well coated. Adjust seasonings, to taste, and top with crumbled feta cheese.
Refrigerate for at least 1 hour, or overnight, before serving.
Enjoy!
Notes
The pasta is best within 2-3 days, but will last in the refrigerator up to 1 week.Adapted from Foodie Crush