Summer Orzo Salad

Ingredients

• 250g orzo pasta
• 1 vegetable bouillon cube (optional, for cooking the orzo)
• 2 cups fresh spinach, roughly chopped
• 1 bell pepper (any color), diced
• 1 handful of crispy fried onions
• 150g feta cheese, cubed
• 1 cup cherry tomatoes, halved (optional)
• 2 tablespoons balsamic dressing (optional)
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions

1. Bring a large pot of water to a boil. Add salt and the bouillon cube (if using).

2. Add the orzo pasta and cook according to package instructions, usually about 8-10 minutes until al dente.

3. Drain the orzo and rinse under cold water to stop the cooking process. Let it cool completely.

4. In a large bowl, combine the cooled orzo with a tablespoon of olive oil to prevent sticking.

5. Add the chopped spinach, diced bell pepper, feta cheese cubes, and cherry tomatoes (if using).

6. Gently toss all ingredients together.

7. If using balsamic dressing, drizzle it over the salad and toss again.

8. Season with salt and pepper to taste.

9. Just before serving, sprinkle the crispy fried onions on top to maintain their crunch.

Tips

• For meal prep: Keep the crispy onions separate and add them just before eating to maintain their texture.
• This salad can be made ahead and stored in the refrigerator for up to 2 days.
• Try adding grilled chicken or shrimp to make it a more substantial meal.
• For a vegan version, simply omit the feta cheese or replace it with a plant-based alternative.