Greek Orzo
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Greek Orzo
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 8 oz orzo pasta prepared per instructions
- baby spinach a handful
- grape tomatoes sliced in half, a handful
- kalamata olives sliced in half, a handful
- 2 tbsp red onion diced
- 1-2 tbsp olive oil
- lemon juice of ½ a small lemon
- sea salt to taste, freshly cracked
- lemon pepper to taste, freshly cracked
- oregano to taste
- feta cheese to taste
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.
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