Vegetarian Greek Orzo Salad
Serves about 6
1 cups uncooked orzo, cooking according to package instructions (I love Delallo whole wheat orzo)
1 large cucumber, diced
1 pint grape tomatoes, halved
2 bell peppers, diced
3 cups chopped spinach (chop super well!)
½ cup finely diced red onion (less if you don’t like onion!)
1 15 oz can chickpeas, drained and rinsed
1 cup Kalamata olives, rinsed and halved
4-6 ounces crumbled feta
1/2 cup olive oil
1/3 cup red wine vinegar
juice of 1 small lemon
1 heaping tbsp of dried oregano
1 tsp garlic powder
salt and pepper to taste
Cook orzo according to package instructions and set aside.
Whisk together olive oil, red wine vinegar, lemon, oregano and garlic and set aside.
Mix together the remaining ingredients with the cooked orzo.
Add the dressing and mix thoroughly to combine.
Add salt and pepper to taste.