Spinach, Feta, and Orzo Salad

This is one of those recipes where the measurements are kind of meaningless… its really more about finding the proportions that you like.  I usually make this using a whole box of orzo – the salad keeps well and makes great leftovers.

  1. Cook 2 cups of cooked orzo (I like to rinse it in cold water after its done)
  2. Add 5 cups coarsely chopped spinach and 1 cup (4oz) feta cheese to the pasta. 
  3. In a small bowl, combine 1 TBSP extra virgin olive oil, 1 tsp grated lemon rind, 1 TBSP fresh lemon juice and ½ tsp salt. 
  4. Drizzle the lemon mixture over the pasts/spinach/feta.  Toss well. 

This is a great recipe to make ahead… I think it tastes better on the 2nd day.