A vibrant and flavorful Mediterranean-inspired orzo salad, perfect for any occasion.
Cook the orzo in a large pot of boiling salted water until al dente, then drain and rinse under cold water.
Rinsing the orzo in cold water stops the cooking process and prevents it from sticking.
In a mixing bowl, whisk together the olive oil, lemon juice, oregano, salt, and black pepper to make the dressing.
Adjust the seasoning of the dressing to your taste before combining with the salad.
Combine the cooked orzo, spinach, bell pepper, cucumber, and olives in a large mixing bowl.
Chop the vegetables into bite-sized pieces for easier eating.
Pour the dressing over the salad and toss gently to combine.
Toss the salad just before serving to keep the ingredients fresh.
Sprinkle the crumbled feta cheese on top and serve immediately or chill for later.
Chilling the salad enhances the flavors, making it even more delicious.
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