Lemon Orzo Salad with Asparagus, Spinach, and Feta

Lemon Orzo Salad with Asparagus, Spinach, and Feta on twopeasandtheirpod.com

We have been really busy lately, but this weekend we were able to kick back and relax, and for me, that meant spending most of my time in the kitchen. Once I started, I couldn’t stop. It was so much fun. Josh was a good sport too-he helped me create some fabulous recipes and did a lot of dishes:) One of my favorite creations was the lemon orzo salad we made on Saturday for lunch.

Lemon Orzo Salad with Asparagus, Spinach, and Feta on twopeasandtheirpod.com Love this fresh and healthy salad!

Orzo is a pasta that is similar to rice in shape, but a little thicker and larger. I love making pasta salads with it. Even though it was cold and snowy outside, I was in the mood for fresh, healthy, spring foods. I incorporated lemon, asparagus, and spinach-ingredients that scream spring to me. Β I sprinkled feta cheese on top of the salad and it was the perfect touch.

This salad is simple and fresh. I loved the crunchy asparagus with the tender, lemony orzo. The spinach added additional green goodness too. Make this salad for a light lunch or serve it as a side dish to any spring meal. You will be amazed by how easy it is to make and how delicious it is to eat.

On a side note, who is watching the big game tonight? We are. I think I might cheer for the under dogs, Butler, but I have a feeling Duke will win. Josh is making his famous hot wings. Should be a fun game.

Lemon Orzo Salad with Asparagus, Spinach, and Feta on twopeasandtheirpod.com

Lemon Orzo Salad with Asparagus, Spinach, and Feta

Yield: Serves 4

Ingredients:

1 cup orzo
Salt-about 1/2 tsp. for boiling water
2 cloves garlic, finely chopped
1 teaspoon olive oil
8 asparagus spears, cut into 1 inch pieces
1 cup packed fresh spinach
Juice of 1 large lemon
1/3 cup feta cheese
Salt and pepper, to taste

Directions:

1. In a medium sauce pan, bring 4 cups of water to boil. Add the salt. Stir in orzo. Cook until tender, about 10 minutes. Drain orzo and set aside.

2. In a small sauce pan, saute garlic in olive oil. Add in asparagus pieces. Saute for 3-4 minutes. Stir in spinach. Cook until asparagus is tender and the spinach shrinks down.

3. Put the orzo in a medium bowl and add in the vegetables. Squeeze fresh lemon juice over the orzo and vegetables. Stir. Season with salt and pepper. Taste-add more lemon juice if you wish. The lemon I used was huge, so I only needed to use one lemon. If you need more juice, go ahead.

4. Sprinkle feta cheese over the top of the salad. Serve warm. (I also liked the salad cold.)

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Categories: Easter Grains/Rice Pasta Salads Spring St. Patrick's Day Vegetarian