Greek Orzo Salad


1 1/4 cups (8 oz) dry orzo
1 medium English cucumber, diced
1 pint cherry tomatoes, halved
1 cup pitted kalamata olives, halved
1 medium red onion, chopped
1 small green pepper, chopped
1 cup feta cheese, crumbled
1 1/2 cups baby spinach, chopped
3 tablespoons fresh parsley, chopped

For the dressing:

1/2 cup olive oil
Juice of 1 lemon
3 tablespoons red wine vinegar
2 cloves garlic, minced
1/2 teaspoon dried oregano
Kosher salt and freshly ground black pepper, to taste

Bring a large pot of salted water to a boil over high heat. Add orzo and cook until al dente, about 7 minutes. Drain and rinse under cold water.

Transfer to a large bowl, and add cucumber, tomatoes, olives, red onion, bell pepper, feta, spinach, and parsley.
In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, garlic, oregano, and salt and pepper and pour over orzo and vegetables.
Toss to combine, adjust seasoning as needed, and serve. Enjoy!


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