Ingredients 4 Number of Servings
1 ½ cups spinach, divided
10 stalks asparagus (approx. 1 cup chopped), quartered
1 cup snap peas, sliced in half lengthwise
1/3 cup crumbled Macedonian feta
1/3 cup olive oil
½ cup Greek yogurt
1 cup spinach
Juice of 1 lemon
1 cup fresh spinach
2 Tbsp fresh basil
1 Tbsp fresh dill
1 Tbsp fresh chives
½ tsp sugar
Salt and pepper to taste
- Cook Barilla Orzo according to package directions.
Add all dressing ingredients to a high-speed blender and blend until smooth.
Add cooked Barilla Orzo to a large serving bowl along with asparagus, spinach, snap peas and salad dressing. Toss to combine.
Season with salt and freshly ground black pepper
- Top with Macedonian feta