Description
½ cup orzo pasta
½ cup rigatoni pasta
1 cup fresh spinach, chopped
½ cup dried cranberries
¼ cup red onion, thinly sliced
½ cup feta cheese, crumbled
1 tbsp olive oil
1 tbsp lemon juice
1 tsp dried oregano
Salt and black pepper to taste
Directions:
Bring a large pot of salted water to a boil and cook both the orzo and rigatoni pasta according to package instructions. Drain and rinse with cold water to
cool.
In a large mixing bowl, combine the cooked pasta, chopped spinach, dried cranberries, red onion, and crumbled feta cheese.
In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and black pepper.
Pour the dressing over the pasta mixture and toss to coat evenly.
Serve immediately or chill in the fridge for 30 minutes for a cooler option. Enjoy!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 280 per serving Servings: 4 servings
