GAEA Orzo Salad with lemon

This nutritious yet scrumptious salad will energise you whilst the bright, citrusy taste of the lemons will elevate your senses! Our 100% Greek Extra Virgin Olive Oil and olives combined with feta will remind you of a tree-shaded garden under the Greek sun!

Ingredients

Lemon Vinaigrette

80ml GAEA Organic Extra Virgin Olive Oil (3⁄4 cup)
Freshly pressed juice of 1 lemon
1 1⁄2 tsp (6g) Greek seasoning mix
1 tsp (4g) salt
1 tsp (4g) black pepper

Orzo Salad

450g orzo (16 oz)
100g baby spinach leaves (3 cups)
1 glass GAEA Pitted Greek Kalamata Olives in brine, drained
1 chopped red bell pepper
1 medium cucumber, diced and seeded
100g red onion, diced (3⁄4 cup)
200g feta cheese (7 oz)

Time Needed

20 mins

Servings

8

Method

Bring a pot of water to a boil, season with salt, and cook the orzo for 10 minutes. Drain, rinse, and set aside to cool.
Transfer the cooled orzo to a large mixing bowl. Add the spinach, chopped vegetables, and olives, then crumble the feta cheese over the pasta and toss.
In a small bowl, whisk the olive oil, lemon juice, Greek seasoning, salt, and pepper until mixed.
Pour the vinaigrette over the pasta mixture and gently fold until the pasta and veggies are coated. Season to taste, drizzle with more olive oil if wished.
Refrigerate for 1 hour or overnight before serving. The pasta is best within 2-3 days but will last up to 1 week in the refrigerator.