Ingredients
The following ingredients have 4 Servings
- 2 ounces uncooked orzo pasta ((1/3 cup))
- 2 ounces spinach leaves (, (2 cups) finely chopped )
- 1 ounce Feta cheese crumbles ((¼ cup))
- 1 ounce chopped red onions ((¼ cup))
- 1 ounce toasted pine nuts ((¼ cup))
- 1 ounce sun-dried tomatoes (, (¼ cup) chopped)
- 1 ounce sliced Kalamata olives ((8-9 olives))
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1/8 teaspoon dried basil
- 1/8 teaspoon coarsely ground black pepper
- pinch kosher salt (, optional)
Instruction
- Bring a small pot of water to a boil. Add the orzo and cook for about 8 minutes or until al dente. Drain, rinse in cold water and set aside.
- Toss the spinach, Feta cheese, onions, pine nuts, sun-dried tomatoes, and Kalamata olives in a large bowl. Add the cooked orzo and stir well.
- Whisk together the olive oil, balsamic vinegar, dried basil, and pepper. Pour over the spinach and orzo salad and toss.
- Taste salad and add salt to taste if necessary.
- Refrigerate and serve cold.
