Description

This Spinach and Orzo Salad combines fresh spinach, tender orzo, and vibrant veggies, all enveloped in a zesty lemon dressing. Perfect for busy weeknights or festive gatherings, it offers a burst of flavors that will tantalize your taste buds. Easy to prepare and versatile enough for any occasion, this salad is sure to become a favorite in your kitchen.

Ingredients

Scale

4 cups fresh spinach leaves
1 cup orzo pasta
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 cup feta cheese, crumbled
2 tbsp lemon juice (freshly squeezed)
3 tbsp extra virgin olive oil
Salt and pepper to taste

Instructions

Cook the orzo in salted boiling water until al dente (about 8-10 minutes). Drain and rinse under cold water.
While the orzo cooks, chop the cherry tomatoes and cucumber.
In a large bowl, combine cooled orzo, spinach, tomatoes, cucumber, and feta cheese.
In a separate bowl, whisk together lemon juice, olive oil, salt, and pepper. Drizzle over salad and toss gently to combine.
Chill for 15 minutes before serving for optimal flavor.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Salad
Method: Boiling
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup (200g)
Calories: 250
Sugar: 3g
Sodium: 400mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 8g
Cholesterol: 15mg

Keywords: Customize your salad by adding grilled chicken or chickpeas for extra protein. Store leftover salad in an airtight container in the fridge for up to three days.