Greek Orzo

• 8 oz of orzo, prepared per instructions
• A handful of baby spinach
• A handful of grape tomatoes, sliced in half
• A handful of kalamata olives, sliced in half
• 2 tbsp red onion, diced
• 1-2 tbsp olive oil
• Juice of 1/2 a small lemon
• Sea salt and freshly cracked lemon pepper, to taste
• Oregano, to taste
• Feta cheese, to taste

Cook the orzo in salted water per instructions, drain the orzo, reserve 1/4 cup of the pasta cooking water, then pour the drained orzo back into the pot. 

Add the baby spinach, grape tomatoes, kalamata olives, red onion, olive oil, lemon juice, sea salt, freshly cracked lemon pepper, and oregano, to taste. Stir until evenly mixed. Add a bit of reserved pasta water if needed. 

Pour into a serving dish and top with feta cheese. Enjoy.