Springtime Spinach & Orzo Pasta Salad

Apr 16, 2018 | 0 comments

With the warm weather almost here and summer fast approaching we thought it was the perfect time to get inspired with some fresh new recipes to infuse. Sometimes during the week we like to make healthy pasta based salads for a quick and easy lunch. This one hits all the marks of being sweet and savoury, but also light and filling. This salad is simple to prepare and has a delicious balance of both spinach and orzo pasta. Topped with dried cranberries and loads of feta, makes it a real colourful show stopper. It makes a great vegetarian option that you can get creative with and best of all can be doubled up for extra guests. Swapping out the olive oil for an infused cannabis oil really adds a bright and elevated element to the dish that hits all the right components of taste and texture. This is one recipe we can’t wait to serve up on our patio this summer for friends and family!

Ingredients

1 Cup uncooked orzo pasta
5 Cups spinach
3/4 Cup  dried cranberries
1 Cup feta
1/3 Cup sliced red onion
3 tbsp olive oil (infused or not)
3 tbsp fresh lemon juice
1 1/2 tsp honey
1 tsp dijon mustard
1/2 tsp kosher salt (less if using table salt)
Fresh ground black pepper to taste

Optional
Lemon slices for garnish

Serves 4-6

Directions

To make orzo pasta:

  1. Bring a pot of salted water to a boil
  2. Add orzo and gently stir to avoid pasta sticking together
  3. Cook until slightly underdone (al dente). Strain in colander and rinse under cold water to avoid overcooking and dry thoroughly

To prepare salad:

  1. In a large bowl whisk together olive oil, lemon, honey mustard, salt and pepper. Add orzo, feta, onion, cranberries, spinach and toss together until evenly coated with dressing
  2. Serve with lemon slices or extra feta. Enjoy!

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