This Orzo Salad with Lemon Feta Dressing is delicious, full of flavour and packed with fresh veggies and beans!
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Appetizer, Main Course, Salad, Side Dish
Cuisine: Greek, Italian, Mediterranean
Keyword: Fresh, Orzo, Picnic, Spring, Summer
Servings: 8servings
Author: Emily
Ingredients
1cuporzo, dry
1cupcherry tomatoes
3minicucumbers
1/2 green pepper
1/2red onion
2cupsbaby spinach
1 (15 oz.)canmixed beans
4canned marinated artichokes
1/4cupfeta cheese
1/4cupolive oil
1 garlic clove
1 tsp dried rosemary
1tspbrine from feta cheese
zest and juice of 1/2 lemon
salt and pepper to taste
fresh parsley as a garnish
Instructions
Boil a pot of salted water on the stove.
Cook orzo according to packaging for al dente pasta (mine was about 9 minutes).
Meanwhile, quarter tomatoes, dice cucumbers and green pepper and add to a large bowl.
Chop red onions finely and add to bowl.
Rinse a can of mixed beans and add.
Once orzo is done, drain, rinse and set aside.
Chop spinach and add to salad.
Top salad with chopped artichokes and crumbled feta, and mix.
Prepare dressing by mixing olive oil, a garlic clove finely chopped, rosemary, lemon juice and zest, and feta brine. Season with salt and pepper if needed.
Once orzo is cooled, add to salad and mix. Top with dressing and fresh parsley.