Spinach & Asparagus Orzo Salad

I’ve had many days lately where I desperately need to clean out my fridge. Whether its from just being so busy that I’m not cooking every day, or that my mom is always bringing over goodies to stock my fridge, the produce drawers are usually bursting at the seams!

I had a big bag of spinach and a bunch of asparagus that needed to be used. After a quick Pinterest search, lots of good ideas popped up. I saw this nice spring side salad on Two Peas & Their Pod and instantly knew I wanted to make it. It was so easy to throw together and just tasted like spring in a bowl. Definitely going to keep this in the summer side salad rotation.  DSC_0176

you will need:
1 cup orzo
salt
2 tablespoons olive oil
4 cloves garlic, finely chopped (you can do less, I like garlic :))
1 bunch asparagus, cut into 1 inch pieces
1 bag spinach
juice of 1 lemon
½ cup feta cheese
salt & pepper, to taste

Cook the orzo in salted water according to package directions. Once cooked, drain and set aside. You may want to add a drizzle of oil so it doesn’t stick together.

In a large saucepan, heat the olive oil over medium heat until hot. Add the garlic and cook until fragrant, about 30 seconds. Add in the asparagus pieces and saute until tender. Time will vary depending on the thickness of your asparagus, so test with a fork after 5 minutes and every couple of minutes thereafter.

Add in the spinach and stir occasionally until it cooks down. Add in the orzo to reheat it.

Once orzo is reheated, take the pan off of the heat. Add the lemon juice and feta and stir to combine. Season with salt and pepper. Taste and adjust seasoning accordingly and add more oil if you need it.

Serve salad right away or chill and serve later. This dish is delicious any way you serve it!

time: 10 minutes prep + 20 minutes cooking time
serves: 6
adapted slightly fromTwo Peas & Their Pod

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