Ingredients
1 box of orzo
1 large (9oz) bag of spinach
½ feta cheese
½ red onion, finely chopped
black olives, pitted and sliced
1 package of cherry tomatoes
1 lemon - juiced and with zest
½ bunch of fresh basil, chopped
¼ white ground pepper
1/4 cup olive oil
½ cup balsamic vinegar
(optional - can add sundried tomatoes or marinated artichoke hearts)
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.
