Mediterranean Orzo Salad

SERVES 6

Ingredients  

1 cup uncooked whole wheat or regular orzo pasta

4 handfuls fresh baby spinach, chopped

⅓ cup sun-dried tomatoes, chopped

1 cup diced cucumber

10 kalamata olives, pitted and chopped

½ cup cannellini beans or other white bean

¾ teaspoon dried oregano

sea salt and black pepper, to tatste

½ cup crumbled feta cheese

Balsamic Dressing

¼ cup balsamic vinegar

1 ½ Tablespoons maple syrup

1 teaspoon dijon mustard

1 clove garlic, minced

½ teaspoon sea salt

3 Tablespoon olive oil

Instructions 

• Bring a saucepan of water to a boil over high heat. Add orzo and cook according to the package directions until just tender, about 8-10 minutes. Drain, and rinse under cold water until the pasta cools to room temp. Drain well and transfer to a large bowl.

• While orzo cooks make the dressing by using a blender or whisk to combine all ingredients.

• Add the spinach, tomatoes, cucumber, olives, beans and oregano to the orzo and toss to combine.

• Add half of the balsamic dressing and toss again. Taste it and add more dressing if needed. Season with sea salt and black pepper.

• Serve at room temperature, sprinkled with feta.

Nutrition

Serving: 1/6 of recipe | Calories: 255kcal | Carbohydrates: 33g | Protein: 7g | Fat: 11g | Fiber: 3g | Sugar: 7g