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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)

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.


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.