A healthy and refreshing salad with orzo pasta, fresh spinach, and many colorful vegetables mixed together in a sour dressing.Ingredients: 1 cup orzo pasta. 2 cups fresh spinach, chopped. ½ cup cherry tomatoes, halved. ¼ cup red onion, finely chopped. ¼ cup kalamata olives, sliced. ¼ cup roasted red peppers, chopped. ¼ cup cucumber, diced. ¼ cup vegan feta cheese, crumbled. 2 tablespoons fresh basil, chopped. 2 tablespoons extra virgin olive oil. 2 tablespoons balsamic vinegar. 1 tablespoon lemon juice. Salt and pepper to taste.Instructions: Cook orzo pasta according to package instructions, then drain and rinse with cold water. In a large bowl, combine cooked orzo pasta, chopped spinach, cherry tomatoes, red onion, kalamata olives, roasted red peppers, cucumber, vegan feta cheese, and fresh basil. In a small bowl, whisk together olive oil, balsamic vinegar, lemon juice, salt, and pepper. Pour the dressing over the salad ingredients and toss until well combined. Refrigerate for at least 30 minutes before serving to allow flavors to meld. Garnish with additional fresh basil before serving, if desired.Prep Time: 15 minutesCook Time: 10 minutesAdulting Kinda
A healthy and refreshing salad with orzo pasta, fresh spinach, and many colorful vegetables mixed together in a sour dressing.
Ingredients: 1 cup orzo pasta. 2 cups fresh spinach, chopped. ½ cup cherry tomatoes, halved. ¼ cup red onion, finely chopped. ¼ cup kalamata olives, sliced. ¼ cup roasted red peppers, chopped. ¼ cup cucumber, diced. ¼ cup vegan feta cheese, crumbled. 2 tablespoons fresh basil, chopped. 2 tablespoons extra virgin olive oil. 2 tablespoons balsamic vinegar. 1 tablespoon lemon juice. Salt and pepper to taste.
Instructions: Cook orzo pasta according to package instructions, then drain and rinse with cold water. In a large bowl, combine cooked orzo pasta, chopped spinach, cherry tomatoes, red onion, kalamata olives, roasted red peppers, cucumber, vegan feta cheese, and fresh basil. In a small bowl, whisk together olive oil, balsamic vinegar, lemon juice, salt, and pepper. Pour the dressing over the salad ingredients and toss until well combined. Refrigerate for at least 30 minutes before serving to allow flavors to meld. Garnish with additional fresh basil before serving, if desired.
Prep Time: 15 minutes
Cook Time: 10 minutes
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