Greek Orzo Salad with Peas, Lemon and Kalamata Olives

Ingredients (12)

• 0.5 cup red onion chopped (half a medium onion)
• 1 cup baby spinach leaves heaping
• 2.5 tbsp extra virgin olive oil
• 1 tsp dried oregano dried
• 6 oz feta cheese reduced-fat, crumbled
• 1 tbsp lemon juice fresh
• 0.5 cup frozen peas defrosted
• 1 cup English cucumber diced 1/2 inch
• 8 oz whole-wheat orzo cooked al dente, drained and rinsed under cold water
• 1 cup tomato(es) chopped
• 0.25 cup Kalamata olives pitted and chopped
• 2 tbsp fresh dill freshly minced