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Orzo Salad with Spinach, Feta and Lemon

Yields1 Serving

 1 1/2 cups orzo (small rice-shaped pasta)
 1 small bunch fresh spinach or half a bag of prewashed spinach
 half a purple onion, finely chopped
 1/2 – 1 cup crumbled feta
 grated zest and juice of a lemon (about 3 Tbsp.)
 2 Tbsp. rice vinegar
 2 Tbsp. canola or olive oil
 Salt and pepper to taste

Cook the orzo according to the package directions; drain well, running under cool water to cool it down, then dump into a bowl.


Thinly slice your spinach: tack a bunch of leaves, roll them up tightly and slice through the whole bunch – or just tear it in with your hands. The method you choose will likely depend on the salad's final destination. Add the onion, feta and lemon zest.


Squeeze the lemon juice over the salad, and drizzle with the rice vinegar, oil, salt and pepper. Toss to coat well. Taste it and adjust the seasonings if it needs it. Serve right away or refrigerate until you’re ready for it.