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.
- Cook 2 cups of cooked orzo (I like to rinse it in cold water after its done)
- Add 5 cups coarsely chopped spinach and 1 cup (4oz) feta cheese to the pasta.
- 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.
- 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.