SPINACH AND ORZO SALAD Recipe
Baby spinach, orzo pasta salad, tomatoes, onions, cucumbers, chickpeas, zucchini, roasted bell peppers, feta cheese, candied pecans, lemon vinaigrette.
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
Cook the Orzo
In a large pot of salted boiling water, cook the orzo according to package instructions until al dente. Drain and rinse under cold water to cool.
Prepare the Vegetables
While the orzo is cooking, prepare the vegetables: dice the cucumber, red onion, and zucchini, halve the cherry tomatoes, and chop the roasted bell peppers.
Combine Ingredients
In a large bowl, combine the cooked orzo, baby spinach, chickpeas, diced vegetables, feta cheese, and candied pecans.
Make the Lemon Vinaigrette
In a small bowl, whisk together 1/4 cup olive oil, juice of 1 lemon, salt, and pepper to taste.
Dress the Salad
Pour the lemon vinaigrette over the salad and toss gently to combine. Serve immediately or refrigerate for up to 2 hours before serving.
