Spinach and Orzo Salad

I brought this salad to my mom and dad's for Easter dinner.  It's definitely enough to feed a crowd--12 at least if it is part of a larger meal.  And really.  Who doesn't have a large meal for a holiday.  It's just the way it is.

We had plenty of leftovers for people to take home.   It's good!  I even had some of the leftovers for lunch the next day.

Now it is gone.  (Insert sad face here)

Spinach and Orzo Salad

1 lb orzo pasta

10 oz. baby spinach leaves, chopped

8 oz. crumbled feta cheese

1/2 red onion, finely chopped

3/4 c. pine nuts

1/2 t. dried basil

1/4 t. ground pepper

a bit shy of  1/2 c olive oil

a bit shy of 1/2 c. balsamic vinegar

Cook pasta for 9 minutes, until al dente.  Drain and rinse.  

Mix together orzo, spinach, feta, red onion, pine nuts, basil, and pepper. 

Toss with olive oil and balsamic.

Refrigerate and serve cold.

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Comments:

c = cup

t = teaspoon

Use a really good olive oil and vinegar if you can!