Step 1

Set a large pot of salted water to boil. Add orzo and cook for 10 minutes. Once cooked, drain orzo and rinse with cool water.

Step 2

Transfer orzo to a large mixing bowl. Add spinach, bell pepper, cucumber, red onion and olives.

Step 3

In a small bowl, whisk canola oil, olive oil, lemon juice, oregano, salt and pepper. Pour over the pasta-veggie mixture and gently stir until well coated. Adjust seasonings, to taste, and top with crumbled feta cheese.

Step 4

Refrigerate for at least 1 hour, or overnight, before serving.

Step 5

Enjoy!