Description
For the Salad:
1 cup orzo pasta
1/2 cup crumbled feta cheese
1/3 cup dried cranberries
1/4 cup chopped pecans or walnuts (optional)
2 cups baby spinach, roughly chopped
1/4 cup red onion, finely diced
For the Lemon Dressing:
3 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp honey or maple syrup
1/2 tsp Dijon mustard
Salt and black pepper to taste
Directions:
Cook orzo according to package instructions until al dente. Drain, rinse under cold water, and let cool.
In a large bowl, combine cooked orzo, feta cheese, dried cranberries, chopped pecans, spinach, and red onion.
In a small bowl, whisk together olive oil, lemon juice, lemon zest, honey, Dijon mustard, salt, and black pepper until well combined.
Pour the dressing over the salad and toss gently to combine.
Let the salad sit for 10 minutes to allow flavors to meld before serving.
Enjoy this refreshing, tangy, and slightly sweet orzo salad!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 320 per serving Servings: 4 servings
