Ingredients
1 lb. orzo
10 oz. baby spinach, chopped
1/2 lb. crumbled feta
1/2 red onion, finely chopped
3/4 c. toasted pine nuts
2 plum tomatoes, diced
1 red or green bell pepper, diced
1/4 c. pitted black olives
1/2 c. olive oil
1/2 c. balsamic vinegar
juice of half a lemon
1 c. loosely packed fresh basil leaves, chiffonaded
Preparation
Cook orzo in salted water until al dente, drain and rinse with cold water. In a large bowl, combine pasta, spinach, feta, onion, pepper, basil, olives, tomatoes, and pine nuts. Toss with oil, vinegar, and lemon. Season with salt and pepper to taste. Serve cold.
