Ingredients
1 cup orzo pasta
3 cups baby spinach, roughly chopped
1/2 cup cherry tomatoes, halved
1/3 cup cucumber, diced
1/4 cup red onion, finely chopped
1/4 cup feta cheese, crumbled
2 tablespoons fresh parsley or dill, chopped
Salt and black pepper, to taste
For the Dressing:
3 tablespoons olive oil
2 tablespoons lemon juice (freshly squeezed)
1 teaspoon Dijon mustard
1/2 teaspoon honey (optional)
1 clove garlic, minced
Instructions
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Cook the Orzo: Bring a pot of salted water to a boil. Add orzo and cook according to package instructions. Drain and rinse under cold water to cool.
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Make the Dressing: In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey, and garlic. Season with salt and pepper to taste.
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Combine the Salad: In a large bowl, toss the cooled orzo with spinach, tomatoes, cucumber, red onion, feta, and herbs.
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Add the Dressing: Pour the dressing over the salad and toss until well coated.
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Serve: Serve immediately or chill for 30 minutes. Great as a side dish or light main.