Creamy Spinach and Lemon Orzo Pasta Salad

Ingredients

• •1 cup orzo pasta
• •2 cups fresh baby spinach, chopped
• •1/2 cup plain Greek yogurt
• •1/4 cup mayonnaise
• •1/4 cup fresh lemon juice (about 1-2 lemons)
• •1 teaspoon lemon zest
• •2 tablespoons olive oil
• •1 clove garlic, minced
• •1/4 teaspoon ground black pepper
• •1/2 teaspoon salt (or to taste)
• •1/4 cup grated Parmesan cheese (optional)
• •2 tablespoons fresh dill, chopped (optional)

Instructions

1. 1

   Bring a large pot of salted water to a boil and cook the orzo pasta according to package instructions until al dente. Drain and rinse with cold water to cool it down.

2. 2

   In a large mixing bowl, whisk together Greek yogurt, mayonnaise, fresh lemon juice, lemon zest, olive oil, minced garlic, salt, and black pepper until smooth.

3. 3

   Add the cooked and cooled orzo pasta to the bowl with the dressing and mix until evenly coated.

4. 4

   Fold in the chopped baby spinach gently, ensuring it is distributed evenly throughout the pasta.

5. 5

   If using, mix in grated Parmesan cheese and chopped fresh dill for added flavor.

6. 6

   Taste and adjust seasoning as needed with additional salt, pepper, or lemon juice.

7. 7

   Refrigerate the pasta salad for at least 15-20 minutes to allow the flavors to meld together.

8. 8

   Serve chilled or at room temperature.