Spinach, Pea & Mint Orzo Salad

Ingredients:

1 cup dry orzo pasta

2 cups fresh baby spinach, chopped

1 cup green peas (fresh or frozen, thawed)

1/4 cup fresh mint leaves, chopped

1/4 cup crumbled feta cheese

1/4 cup cucumber, diced

3 tablespoons olive oil

1 tablespoon lemon juice

1 teaspoon honey

1/2 teaspoon Dijon mustard

Salt and black pepper to taste

Directions:

Cook the orzo according to package instructions in

salted boiling water until tender, about 8–10 minutes.

Drain and rinse under cold water to cool.

In a large bowl, combine the cooked orzo, chopped

spinach, green peas, mint, feta cheese, and diced

cucumber.

In a small bowl, whisk together olive oil, lemon juice,

honey, Dijon mustard, salt, and black pepper.

Pour the dressing over the salad and toss gently until

well combined.

Taste and adjust seasoning if needed.

Chill for 10–15 minutes or serve immediately.