Name: Orzo Salad
Ingredients: 1 cup uncooked orzo; 1/4 cup extra virgin olive oil; 2 tablespoons freshly squeezed lemon juice; 2 tablespoons balsamic vinegar; 1 tablespoon Dijon mustard (or more); 1/2 teaspoon dried oregano (or Italian seasoning); 1/4 teaspoon salt; freshly ground black pepper (to taste); 10 oz cherry or grape tomatoes ((red and yellow) sliced in half); 2 medium cucumbers (quartered); 1/3 cup pitted black olives (sliced); 1/3 cup pitted green olives (sliced (I used Castelvetrano olives)); 4 oz crumbled feta cheese; 2 oz baby spinach

Orzo Salad

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Author: Dorothy Miler

Ingredients

Scale

1 cup uncooked orzo
1/4 cup extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard (or more)
1/2 teaspoon dried oregano (or Italian seasoning)
1/4 teaspoon salt
freshly ground black pepper (to taste)
10 oz cherry or grape tomatoes ((red and yellow) sliced in half)
2 medium cucumbers (quartered)
1/3 cup pitted black olives (sliced)
1/3 cup pitted green olives (sliced (I used Castelvetrano olives))
4 oz crumbled feta cheese
2 oz baby spinach

Instructions

Cook pasta
Make dressing
Assemble the salad

Find it online: https://www.receipster.com/best-orzo-salad-ever/