Orzo Pasta- Olive Salad

This healthy Mediterranean style salad is buttery, salty, and DELICIOUS!

I love a quick pasta salad and orzo is one of my favorites. The orzo only takes 10 minutes to cook. Cool under cold water, then add to a bowl. In the bowl we add Kalamata olives, Castelvetrano olives, spinach, feta, red onion, olive oil, canola oil, lemon juice, Italian spices, and fresh cracked pepper. Kalamata and Castelvetrano are a match made in heaven. If you haven’t tried them together it is a must!

Easy to throw together as a side for many occasions. Picnics, BBQs, and dinner sides. The best part is this is versatile. You can add bell pepper, cucumber, and even fresh oregano too. Plus, it just looks pretty too.

Let’s get started!

You can easily double the recipe. This makes 6 servings.

Ingredients:

• 8oz orzo pasta
• 1 tbsp. salt
• ½ cup Kalamata olives, chopped
• ½ cup Castelvetrano olives, chopped
• 15-20 large fresh spinach leaves minced.
• 2 tbsp. red onion, minced.
• 1/3-1/2 cup feta cheese, crumbled
• 1 tsp Italian seasoning
• ¼ cup Extra virgin olive oil
• 2 tbsp. Canola oil
• 2 tbsp. Lemon juice
• ½ tsp black pepper

Directions:

1. Fill a pot a water with water and set to high. Add 1 tbsp of salt and bring to a boil.
2. Add the orzo and cook for 10 minutes. Stir occasionally.
3. After 10 minutes drain and rinse under cold water.
4. Pour the cold pasta into a large bowl.
5. Now add the red onion, feta, spinach, and olives.
6. Add the pepper, Italian seasonings.
7. Pour in the olive oil, canola oil, lemon juice and toss until all the ingredients are mixed well.
8. Cover and chill for 1 hour.

ENJOY!