Mediterranean Orzo Salad

Makes 12 Servings

Total Time: 30 minutes

Ingredients:

• 16 oz. orzo
• 3 cups spinach leaves, cut into large pcs. 
• 1-1/2 cups chopped red bell pepper (1 large pepper)
• 1 cup diced cucumber (1 medium cucumber)
• 3/4 cup diced red onion (1 medium red onion)
• 5 oz. Castelvetrano green olives, drained and halved
• 5 oz. Kalamata pitted olives, drained and halved
• 7 oz. feta cheese, crumbled
• 1/2 cup canola oil
• 1/4 cup olive oil
• Zest of 1 lemon
• Juice of 1 lemon
• 1-1/2 tsp. dried oregano
• 1 tsp. kosher salt
• 1 tsp. freshly ground black pepper

Instructions:

1. Bring a pot of water to a boil, season with salt, and cook the orzo for 10 mins. Drain, rinse and set aside to cool.
2. Transfer the cooled orzo to a large mixing bowl. Add the spinach, chopped vegetables, and olives. Then crumble half of the feta cheese over the pasta mixture. Stir to incorporate.
3. In a small bowl, whisk the canola and olive oils, lemon juice, oregano, salt, and pepper together until mixed. Pour vinaigrette over past mixture and gently fold until the pasta and vegetables are coated. Taste for seasoning and top with the remaining feta cheese and lemon zest. 
4. Refrigerate for 1 hour or overnight before serving. The pasta is best within 2-3 days, but will last in the refrigerator up to 1 week.