Orzo Summer Salad

1. 1

   Bring a large pot of salted water to a boil and cook orzo according to package instructions (approx. 7 minutes).

2. 2

   While the orzo is cooking, roughly chop baby spinach and add to a large bowl.

3. 3

   Juice and zest 1 large lemon and add 1/4 cup olive oil to a separate small bowl and whisk together.

4. 4

   When orzo is done cooking, drain thoroughly and add to the large bowl, pouring over spinach leaves. {TIP: Adding the orzo while warm will slightly cook the spinach so you get softer, brighter spinach leaves}

5. 5

   Pour the lemon-olive oil dressing over the orzo, crumble the feta and add the chopped green onions and halved grape tomatoes. Season generously with kosher salt and pepper to taste.

6. 6

   Mix thoroughly and serve immediately or refrigerate until ready -- this salad gets better with time as the orzo soaks up all the lemon and olive oil {TIP: Remove salad 15 minutes before serving if chilled to allow the olive oil to come back to room temperature.}

* Per serving · 4 servings · Values may vary.

No additional tips available.