Zesty Orzo Salad

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Zesty Orzo Salad

6 servings

 

1/2 lb orzo pasta, cooked and drained

4 ounces fresh spinach, torn

4 ounces feta, crumbled

1/2 cup red onions, chopped

1/2 cup red bell peppers, chopped

1-2 serrano pepper (optional) or jalapeno pepper (optional)

4 garlic cloves, minced

3 tablespoons capers

1/2 cup kalamata olives, sliced

1/4 cup fresh parsley, chopped

1/2 cup olive oil

1/4 cup lemon juice

1 lemon, zest of

2-3 tablespoons Dijon mustard

1 teaspoon oregano

1 teaspoon basil

salt and pepper, to taste

 

Combine first 10 ingredients in a large bowl.

Combine last 7 ingredients in another bowl. Pour mixture over orzo

mixture. Stir well to combine.

Can be eaten straight away or refridgerate salad until ready to eat!

 

 

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