Tender orzo, fresh veggies, feta, and lemon-herb dressing combine for a lively Mediterranean bowl.
# What you'll need:
→ Grains
01 - 1 cup dry orzo pasta
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1/2 cup red bell pepper, diced
05 - 1/4 cup red onion, finely chopped
06 - 1/2 cup Kalamata olives, pitted and halved
07 - 2 cups baby spinach, roughly chopped
→ Dairy
08 - 1/2 cup feta cheese, crumbled
→ Dressing
09 - 3 tablespoons extra-virgin olive oil
10 - 1 1/2 tablespoons freshly squeezed lemon juice
11 - 1 teaspoon dried oregano
12 - 1 garlic clove, minced
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon freshly ground black pepper
→ Fresh Herbs
15 - 2 tablespoons fresh parsley, chopped
16 - 1 tablespoon fresh mint, chopped (optional)
# Method:
01 - Bring a large pot of salted water to a boil. Add orzo and cook for 8 to 10 minutes, or until al dente. Drain and rinse under cold water to halt cooking.
02 - Whisk together extra-virgin olive oil, lemon juice, dried oregano, minced garlic, salt, and black pepper in a small bowl until emulsified.
03 - Place cooked orzo, cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, and baby spinach into a large mixing bowl.
04 - Pour the dressing over the ingredients and toss thoroughly to coat all components evenly.
05 - Gently fold in crumbled feta cheese, chopped parsley, and mint if desired. Taste and adjust seasoning as needed. Serve immediately, or chill for 30 minutes for enhanced flavor.
