Spring Orzo Salad

• 1 c. uncooked orzo
• ½ English cucumber, chopped
• 1 c. grape tomatoes, cut in half
• 2 T. chopped red onion
• 2 c. chopped fresh spinach
• ⅓ c. freshly grated parmesan cheese
• 1 T. lemon juice + zest of 1 lemon
• 3 T. T. extra virgin olive oil
• 1 tsp. honey
• 1 clove garlic, minced
• Salt & pepper to taste

Boil a salted pot of water and cook the orzo until al dente according to package instructions. Once it's done, rinse it with cool water and let it drain thoroughly. Transfer to a large bowl.

Meanwhile, prepare all of the salad ingredients (cucumber through parmesan cheese) and add them to the bowl with the pasta.

Add the dressing ingredients (Lemon juice through garlic) to a jar or small bowl, and whisk/shake until well combined.

Toss the salad with the dressing. Add more lemon juice or olive oil if the salad seems dry.Taste and add salt and pepper to taste before serving.

• Yields: 4-6 servings
• Preparation Time: 20 minutes