SUMMER Orzo Salad


Fresh and light, this Summer Orzo Salad recipe is the perfect accompaniment for an August barbecue.  I recently served it as a side dish to a party of five and had a good amount left over for the following day.
*If refrigerating prior to eating, take out of fridge 15-20 minutes before eating to bring it back to room temperature.  


8 oz. orzo pasta (regular or whole wheat)
16 oz. bag of baby spinach, roughly chopped
3 green onions, finely chopped
1 pint grap tomatoes, halved
1/2 lb. fresh feta cheese, crumbled
1 lemon, juiced and zested
1/4 cup olive oil
salt and pepper (to taste)


Cook orzo according to directions.  While orzo is cooking, roughly chop spinach and add to large bowl.  Juice and zest 1 large lemon and add 1/4 cup olive oil to a separate small bowl and whisk together.  When orzo is done, drain well and add to large bowl, pouring over spinach.  Pour the lemon-olive oil dressing over the orzo, crumble the feta, and add the green onions and halved grape tomatoes.  Season with kosher salt and pepper to taste.  Mix and either serve immediately or refrigerate before serving*.

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