GAEA Orzo Salad with lemon

A vibrant harmony of flavor and nutrition, this Mediterranean salad is as revitalizing as it is delicious. The brightness of fresh lemon enlivens the palate, while our 100% GAEA Greek Extra Virgin Olive Oil, briny olives, and creamy feta evoke the sun-dappled charm of a garden in Greece—pure, elemental, and unforgettable.

Ingredients

Lemon Vinaigrette

80ml GAEA Planet Organic Olive Oil (3⁄4 cup)
Freshly pressed juice of 1 lemon
1 1⁄2 tsp (6g) Greek seasoning mix
1 tsp (4g) salt
1 tsp (4g) black pepper

Orzo Salad

450g orzo (16 oz)
100g baby spinach leaves (3 cups)
1 glass GAEA’s pitted Kalamata Olives, drained
1 chopped red bell pepper
1 medium cucumber, diced and seeded
100g red onion, diced (3⁄4 cup)
200g feta cheese (7 oz)

Time Needed

20 mins

Servings

8

Method

Bring a pot of water to a boil, season with salt, and cook the orzo for 10 minutes. Drain, rinse, and set aside to cool.
Transfer the cooled orzo to a large mixing bowl. Add the spinach, chopped vegetables, and olives, then crumble the feta cheese over the pasta and toss.
In a small bowl, whisk the olive oil, lemon juice, Greek seasoning, salt, and pepper until mixed.
Pour the vinaigrette over the pasta mixture and gently fold until the pasta and veggies are coated. Season to taste, drizzle with more olive oil if wished.
Refrigerate for 1 hour or overnight before serving. The pasta is best within 2-3 days but will last up to 1 week in the refrigerator.