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Lemony Pasta Salad with Spinach, Feta and Salmon

Yields1 Serving

 1 1/2 cups orzo, ditalini or other small pasta
 1/4 cup extra-virgin olive oil
 grated zest and juice of a lemon (about 3 Tbsp.)
 2 Tbsp. rice vinegar
 salt and pepper to taste
 2-3 packed cups fresh spinach, torn or chopped
 1/2 cup crumbled feta
 cold poached, grilled or roasted salmon (optional)
1

Cook the pasta according to the package directions; drain well, running under cool water to stop it from cooking. Drain and transfer to a bowl. Toss with olive oil, lemon juice, rice vinegar, salt and pepper.

2

Add the torn, sliced or chopped spinach and feta and toss to combine. Serve topped with chunks of cold, flaked salmon, if you like. Serves 4.