Spring Orzo Pasta Salad with Creamy Basil Vinaigrette

Ingredients

• 1 cup orzo pasta
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper, diced (any color)
• 1/2 red onion, finely chopped
• 1 cup fresh spinach, roughly chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• Salt and pepper, to taste
• 1/2 cup fresh basil leaves
• 1/4 cup Greek yogurt
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• Salt and pepper, to taste

Instructions

1. Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to the package instructions, usually about 8-10 minutes, until al dente. Drain and rinse under cold water to stop the cooking process.
2. In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, diced bell pepper, chopped red onion, and spinach. Toss gently to mix the vegetables.
3. In a separate bowl, prepare the creamy basil vinaigrette. Add the fresh basil leaves, Greek yogurt, olive oil, lemon juice, minced garlic, salt, and pepper. Blend until smooth.
4. Once the orzo has cooled, add it to the bowl with the mixed vegetables. Pour the creamy basil vinaigrette over the salad and toss everything together until well coated. Fold in crumbled feta cheese.
5. Chill the salad in the refrigerator for at least 30 minutes before serving.