Orzo pasta, feta, veggies, and herbs tossed warm with Greek-inspired dressing, perfect for sharing.
# What You’ll Need:
→ Pasta
01 - 9 oz orzo pasta
→ Vegetables
02 - 1 red bell pepper, diced
03 - 1 cucumber, diced
04 - 3.5 oz cherry tomatoes, halved
05 - 1 small red onion, finely chopped
06 - 2.8 oz Kalamata olives, pitted and sliced
07 - 1.8 oz baby spinach
→ Cheese
08 - 4.2 oz feta cheese, crumbled
→ Dressing
09 - 4 tablespoons extra virgin olive oil
10 - 2 tablespoons fresh lemon juice
11 - 1 teaspoon dried oregano
12 - 1 clove garlic, minced
13 - 1/2 teaspoon sea salt
14 - 1/4 teaspoon freshly ground black pepper
→ Fresh Herbs
15 - 2 tablespoons fresh parsley, chopped
16 - 1 tablespoon fresh dill, chopped (optional)
# How to Make It:
01 - Bring a large pot of salted water to a boil. Add the orzo and cook until al dente according to package directions. Drain and return to the pot while still warm.
02 - While the orzo cooks, dice the bell pepper and cucumber, halve the cherry tomatoes, finely chop the red onion, slice the Kalamata olives, and crumble the feta cheese.
03 - To the warm orzo, add olive oil, lemon juice, minced garlic, dried oregano, sea salt, and black pepper. Toss gently until the pasta is thoroughly coated with the dressing.
04 - Add bell pepper, cucumber, tomatoes, red onion, olives, and baby spinach. Toss gently to combine, allowing the heat of the pasta to wilt the spinach slightly.
05 - Fold in crumbled feta cheese, fresh parsley, and dill if using. Taste and adjust seasoning as preferred.
06 - Transfer to a serving bowl and garnish with additional herbs if desired. Serve immediately while warm.
