Spinach Orzo Salad
16oz Orzo pasta cooked and drained
10oz baby spinach finely chopped
1/2lb feta cheese crumbled
1/2 red onion finely chopped
3/4 C pine nuts (I left these out due to a nut allery)
1/2 t dried basil
1/4 t white pepper
1/2 C olive oil
1/2 C balsamic vinegar
In a large bowl add the orzo, spinach, feta, red onion, and pine nuts. Stir to combine.
In a small bowl whisk together the basil, pepper, olive oil and balsamic vinegar. Pour over salad and mix to coat.
Chill in the fridge for 2+ hours. Serve cold. Serves 8-10. It tastes really good the next day for lunch :)
Make it with Food Storage:
- The spinach would have to come from a garden in a situation where a grocery store wasn't available.
- Switch out the feta cheese for freeze-dried mozzarella.