Ingredients
16 oz uncooked orzo
10 oz baby spinach
1/2 lb crumbled feta
1/2 red onion, finely chopped
3/4 c pine nuts
1/2 t dried basil
1/4 t white pepper
1/2 c olive oil
1/2 c balsamic vinegar
chopped black ollives
Preparation
Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil and white pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.
