Lunch · Mediterranean
Mediterranean orzo salad with feta and olives
A make-ahead orzo salad with feta, olives and sun-dried tomatoes.
- Serves
- 2
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Vegetarian here means no meat, poultry, fish or shellfish.
Ingredients
For 2 servings- 180 g orzo pasta, uncooked
- 80 g feta cheese, crumbled
- 40 g kalamata olives, sliced
- 40 g sun-dried tomatoes, chopped
- 50 g baby spinach
- 2 tbsp olive oil
- 1 tbsp lemon juice
Method
Cook the orzo in boiling salted water according to the package timing, then drain and cool.
Toss the orzo with the spinach so it wilts slightly in the residual heat.
Stir in the feta, olives and sun-dried tomatoes.
Whisk the olive oil and lemon juice, then pour over the salad and toss well.
Pack into containers and chill until ready to eat.