Light Greek Orzo Salad

Submitted by Dingo888

"This vegetarian and light Greek Orzo Salad recipe came from The Fresh 20 website. It was super easy to make and full of good flavor. I ate it as a main course, but it also could be eaten as a side dish. Personally, I left off the lemon, but I have included it on the recipe since the original called for it."

 

• Ready In: 16mins
• Ingredients: 12
• Yields: 1 cup
• Serves: 6

ingredients

• 2 cups orzo pasta
• 1 garlic clove, minced
• 1 lemon, juice and zest of
• 5 cups baby spinach leaves
• 1 red bell pepper, small diced
• 1⁄2 cup kalamata olive, roughly chopped
• 1 (14 1/2 ounce) can diced fire-roasted tomatoes, with liquid
• 1 (14 1/2 ounce) can garbanzo beans, drained and rinsed
• 1 teaspoon italian seasoning
• salt, to taste
• pepper, to taste
• 1 cup fat free feta cheese, crumbled

directions

1. Bring water with a heavy pinch of salt to a boil in a medium pot. Add the orzo and cook until aldente (about 6 minutes). Drain and return orzo to the warm pot.
2. Add garlic, lemon juice & zest, spinach, red bell pepper, chopped olives, tomatoes, garbanzo beans, and seasoning to the orzo and stir to combine over the still warm burner (heat off).
3. Taste and adjust salt & pepper.
4. Serve warm with a sprinkle of fat free feta on top.
5. You can make this vegan by omitting the feta and adding some slices of avocado.