Greek Orzo

Name: Greek Orzo
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving
Ingredients: 8 oz of orzo; A handful of baby spinach; A handful of grape tomatoes; A handful of kalamata olives; 2 tbsp red onion; 1-2 tbsp olive oil; Juice of ½ a small lemon; Sea salt and freshly cracked lemon pepper; oregano; feta cheese

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Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
4
Course
Side Dish
Cuisine
Greek

Greek Orzo

Kian Meyer

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Servings

8 oz of orzo prepared per instructions
A handful of baby spinach
A handful of grape tomatoes sliced in half
A handful of kalamata olives sliced in half
2 tbsp red onion diced
1-2 tbsp olive oil
Juice of ½ a small lemon
Sea salt and freshly cracked lemon pepper to taste
oregano to taste
feta cheese to taste

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Instructions

Cook the orzo in a large pot of salted water per instructions, drain the orzo, reserve ¼ cup of the pasta cooking water, then pour the drained orzo back into the pot.
Add the baby spinach, grape tomatoes, kalamata olives, red onion, olive oil, lemon juice, sea salt, freshly cracked lemon pepper, and oregano to taste. Stir until evenly mixed. Add a bit of reserved pasta water if needed.
Pour into a serving dish and top with feta cheese. Enjoy.