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Bring a pot of water to a boil, season with salt, and cook the orzo for 10 minutes. Drain, rinse, and set aside to cool.
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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.
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In a small bowl, whisk the canola oil, olive oil, lemon juice, oregano 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.
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Refrigerate for 1 hour or overnight before serving. The pasta is best within 2-3 days, but will last in the refrigerator up to 1 week.
Nutrition
Serving: 0.75cup | Calories: 356kcal | Carbohydrates: 33g | Protein: 8g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 756mg | Potassium: 223mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1344IU | Vitamin C: 27mg | Calcium: 120mg | Iron: 1mg
