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1 1/2 cups orzo (small rice-shaped pasta)3 cups packed fresh spinach, chopped
half a red onion, finely chopped
1/2 – 1 cup crumbled feta
grated zest and juice of a lemon (about 3 Tbsp.)
2 Tbsp. rice vinegar
2 Tbsp. canola or olive oil
Salt and pepper to taste
Cook the orzo according to the directions; drain well, and rinse in cold water to cool it down.
Roughly chop the spinach, finely chop the red onion, and zest and juice the lemon.
Toss all ingredients together and chill.