Lemony Orzo Pasta Salad
Bright, lemony orzo tossed with spinach, feta, and olive oil — a summer crowd‑pleaser.
"Bright, tangy, and irresistibly fresh — Alexia’s Lemony Orzo Pasta Salad is sunshine in a bowl! Perfect for summer gatherings or a quick weekday meal." - Alexia
Ingredients
- 1 lb orzo pasta
- 4 cups fresh baby spinach
- 1 1/2 cups crumbled feta cheese
- 2 fresh lemons (one for zest, one for garnish)
- 2 tsp granulated garlic
- 2 tsp garlic salt
- 2 tsp cracked black pepper
- 1/2 cup extra virgin olive oil
- Sea salt (to taste, for pasta water)
Instructions
Cook the Orzo
Bring a large pot of salted water to a rapid boil. Add the orzo and cook until al dente. Drain, then drizzle with olive oil to prevent sticking. Let cool completely in a large bowl.
Add the Ingredients
Once cooled, add the baby spinach and crumbled feta cheese to the orzo. Mix gently to combine.
Season the Salad
Add the granulated garlic, garlic salt, and cracked black pepper. Drizzle with most of the olive oil and toss to coat evenly.
Add Lemon Flavor
Zest one lemon directly over the salad and mix again. Slice the second lemon and use for garnish.
Finish and Serve
Top with the remaining olive oil and arrange fresh lemon slices for presentation. Serve chilled or at room temperature.