Spinach and Feta Orzo Salad

This recipe for Spinach and Feta Orzo Salad is the perfect make ahead meal. You can pack it in your lunch, enjoy it as a main dish, or have it as a side salad with some grilled chicken or beef.

If I’m going to a party I like to make a double batch and bring this along. This Spinach and Feta Orzo Salad is a big time crowd pleaser.

Ingredients
2 cups h fresh spinach leaves sliced
1 red bell pepper, cut into 1 inch long strips
2 garlic cloves, minced
1/2 onion, minced
1/3 cup olive oil {Zoe is my favorite}
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo or rice-shaped pasta
½ cup feta cheese crumbles
¼ cup toasted almonds, chopped

For the dressing:
1/4 cup freshly squeezed lemon juice
1/4 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions

Saute the bell pepper, onion and garlic with olive oil for about 2 minutes. Add the salt and pepper, stir and then set aside and cool.

Cook the orzo according to the package directions. Drain and place in a large serving bowl.
to a large serving bowl.

Toss the sauteed bell pepper mixture with the pasta, and fold in the spinach.

To make the dressing, whisk together the olive oil, lemon juice, salt, and pepper and pour over the orzo salad. Refrigerate for 1 hour and top with feta and chopped almonds. Serve cold or at room temperature.