Light Greek Orzo Salad

• 2 cups orzo pasta
• 1 garlic clove, minced
• 1 lemon, juice and zest of
• 5 cups baby spinach leaves
• 1 red bell pepper, small diced
• 12 cup kalamata olive, roughly chopped
• 1 (14 1/2 ounce) can diced fire-roasted tomatoes, with liquid
• 1 (14 1/2 ounce) can garbanzo beans, drained and rinsed
• 1 teaspoon italian seasoning
• salt, to taste
• pepper, to taste
• 1 cup fat free feta cheese, crumbled

1. Bring water with a heavy pinch of salt to a boil in a medium pot.
2. Add the orzo and cook until aldente (about 6 minutes).
3. Drain and return orzo to the warm pot.
4. Add garlic, lemon juice & zest, spinach, red bell pepper, chopped olives, tomatoes, garbanzo beans, and seasoning to the orzo and stir to combine over the still warm burner (heat off).
5. Taste and adjust salt & pepper.
6. Serve warm with a sprinkle of fat free feta on top.
7. You can make this vegan by omitting the feta and adding some slices of avocado.

orzo pasta, garlic, lemon, baby spinach, red bell pepper, kalamata olive, tomatoes, garbanzo beans, italian seasoning, salt, pepper, feta cheese

Taken from www.food.com/recipe/light-greek-orzo-salad-493578 (may not work)