Orzo pasta salad
Ingredients
- 1/4 cup olive oil
- 1 bunch green onions thinly sliced, 1/2 cup dark green tops reserved
- 8-10 oz baby spinach
- 1 cup orzo
- 1/3 cup kalamata olives halved
- 1/2 tsp salt plus more if needed
- 1/4 cup fresh dill or mint, parsley, or a combination chopped
- Juice and zest of 1 lemon
- Fresh cracked pepper, crumbled vegan feta cheese for serving
Instructions
- In a large pot, heat the olive oil. Add the sliced green onions and sauté until soft. Then add the baby spinach and sauté until wilted.
- Cook the orzo according to the package. Then drain and add into the pan.
- Stir in the olives, fresh chopped dill or other herbs, the lemon zest and juice, and the reserved sliced green onions.
- Season to taste with salt, and serve garnished with fresh cracked black pepper and crumbled vegan feta cheese, with an extra drizzle of olive oil and top with fresh herbs, if desired.