Easy Orzo Pasta Salad with Peas, Feta, Spinach and Arugula I

Ingredients

For the dressing:

1/2 cup good olive oil @TerraDelyssaOfficial

2 tbsp vinegar (red wine, white wine, balsamic, or lemon juice)

1 tsp Dijon mustard

1 tsp honey or maple syrup (optional for balance)

1–2 cloves garlic, grated (to taste)

Salt & pepper to taste

Optional: Italian seasoning, dried oregano, parsley, thyme, or basil

For the pasta salad:

1 lb orzo, cooked and slightly cooled

2 handfuls spinach, chopped

1 handful arugula, chopped

1 ½ cups frozen peas (to taste)

6 - 8 oz @athenosfeta

Directions

In a mason jar or any jar with a lid, combine all ingredients for the dressing and shake well. Place in the fridge while you prep the salad.

Boil the orzo according to package instructions. Drain, drizzle with olive oil to prevent sticking, and let cool slightly – you want it warm, not hot.

In a large mixing bowl, add the chopped spinach and arugula first, then pour the warm orzo on top so it wilts the greens slightly. Add in the peas and feta.

Pour the dressing over the salad and toss to combine. Taste and adjust seasoning if needed. Serve warm, room temp, or chilled!