3cupsbaby spinach leaves, gently torn into large pieces
1 1/2chopped red bell pepper, about one red bell pepper￼
1cupcucumber, diced and seeded, about one medium
1/2cupred onion, diced￼
5ouncesCastelvetrano green olives, drained and halved
5ouncesKalamata pitted olives, drained and halved
1/4cup avocado oil
1 large lemon, zested & juiced
2 tablespoons fresh basil, minced
1tablespoon fresh oregano￼, minced
1 tablespoon fresh chives, minced
Bring a pot of water to a boil, season with salt, and cook the orzo for 1 minute less than the instructions call for. Drain, rinse￼, and set aside to cool.
Transfer the cooled orzo to a large mixing bowl. Add the spinach, chopped vegetables, and olives, then crumble half of the feta cheese over the pasta.
In a small bowl, whisk the avocado oil, olive oil, lemon zest and juice, basil, oregano, chives and salt and pepper until mixed. Pour the vinaigrette over the pasta mixture and gently fold until the pasta and veggies are coated. Taste for seasoning and top with the remaining feta cheese.