Cool off as the summer heat turns on with this refreshing spin on Greek flavors. Orzo pasta is cooked and immediately marinated in a lemon olive oil vinaigrette, then tossed with spinach, shaved cucumber, feta, and herbs. This spanikopita pasta salad side is particularly recommended poolside or on the patio, though it makes for a great weekday lunch, too!
Serves 4
1 cup uncooked orzo
2 teaspoons salt
Juice + zest of 1 lemon
1/4 cup olive oil
1 tablespoon chopped fresh dill
1 cup diced feta
2 cups baby spinach, loosely chopped
1/4 teaspoon dried oregano
Salt + pepper, to taste
1/2 cucumber, shaved
In a large saucepan, bring salt and water to a boil. Add the orzo and simmer uncovered for about 10 minutes, or until the orzo is al dente. Drain and transfer to a large bowl. Immediately stir in the lemon zest, lemon juice, olive oil, dill, oregano, salt and pepper to taste. Fold in the spinach and feta. Add shaved cucumber. Chill to serve.
