Greek Orzo Salad with Peas, Lemon and Kalamata Olives

Summary
Add rotisserie chicken or grilled shrimp to turn this salad into an entrée. Otherwise, it can be served as a tasty side dish to complement grilled chicken or fish.
-
- Servings
- 6 Servings
-
- Serving size
-
1/6 of recipe
Ingredients
Ingredients
-
whole-wheat orzo (cooked al dente, drained and rinsed under cold water)
- 8 oz
- 227 g
-
-
English cucumber (diced 1/2 inch)
- 1 cup
- 1 cup
-
-
tomatoes (chopped)
- 1 cup
- 1 cup
-
-
red onion (chopped (half a medium onion))
- 1/2 cup
- 1/2 cup
-
-
Kalamata olives (pitted and chopped)
- 1/4 cup
- 1/4 cup
-
-
fresh dill (freshly minced)
- 2 tbsp
- 2 tbsp
-
-
feta cheese (reduced-fat, crumbled)
- 6 oz
- 170 g
-
-
frozen peas (defrosted)
- 1/2 cup
- 1/2 cup
-
-
lemon juice (fresh)
- 1 tbsp
- 1 tbsp
-
-
Extra Virgin Olive Oil
- 2 1/2 tbsp
- 2 1/2 tbsp
-
-
dried oregano (dried)
- 1 tsp
- 1 tsp
-
-
baby spinach leaves (heaping)
- 1 cup
- 1 cup
-
Directions
Directions
-
Combine all ingredients except spinach leaves in a large bowl. Marinate at least one hour in refrigerator, covered, before serving. Add spinach leaves just before serving.