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Lemon Orzo Salad with Asparagus, Spinach, and Feta

5 from 6 votes

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

Instructions
 

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