Spinach and Orzo Salad
A fresh Mediterranean-style pasta salad featuring orzo, baby spinach, Kalamata olives, and feta cheese, dressed with garlic-infused olive oil and bright lemon flavors. Perfect for summer gatherings or as a light meal.
6 servings
15 min
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Ingredients
- •3 tablespoons olive oil
- •2 cloves garlic, thinly sliced
- •1 whole lemon
- •¼ teaspoon salt
- •¼ teaspoon freshly ground black pepper
- •4 ounces baby spinach leaves
- •1 pound cooked orzo
- •1 cup pitted Kalamata olives, roughly chopped
- •4 ounces chopped feta or haloumi cheese
- •¼ cup thinly sliced red onion
- •¼ cup finely chopped fresh mint leaves
Cooking Instructions
- 1.
In a small pan, warm oil over medium-low heat. Sauté garlic until lightly golden, 1 to 2 minutes. Transfer garlic and whatever oil remains in the pan to a bowl. Add 3 tablespoons juice, 2 teaspoons zest, salt and pepper; whisk to combine. Add spinach and toss lightly. Add orzo, olives, cheese, onion and mint. Toss to combine; serve.
15 min
