Cool off as the summer heat turns up with this refreshing spin on Greek flavors. Orzo pasta is cooked and immediately marinated in a lemon olive oil vinaigrette, then tossed with spinach, shaved cucumber, feta, and herbs. This spanikopita pasta salad side is recommended poolside or on the patio, though it also makes for a great weekday lunch!
- 1 cup uncooked orzo
- 2 teaspoons salt
- Juice + zest of 1 lemon
- 1/4 cup olive oil
- 1 tablespoon chopped fresh dill
- 1 cup diced feta
- 2 cups baby spinach, loosely chopped
- 1/4 teaspoon dried oregano
- Salt + pepper, to taste
- 1/2 cucumber, shaved
In a large saucepan, bring salt and water to a boil.
Add the orzo and simmer uncovered for about 10 minutes or until the orzo is al dente.
Drain and transfer to a large bowl.
Immediately stir in the lemon zest, lemon juice, olive oil, dill, oregano, and salt and pepper to taste.
Fold in the spinach and feta. Add shaved cucumber.
Chill to serve. Serves 4.
Cara Greenstein celebrates intentional and exceptional cuisine in her award-winning food and lifestyle blog, Caramelized, which offers recipes and restaurant reviews, food-focused travel itineraries, and endless tablescape tips. Follow @cara_melized on Instagram for daily inspiration and bookmark her recipes at Caramelizedblog.com.