A light, easy-to-make salad that's pleasing to the palate.
Ingredients
- uncooked orzo pasta: 1 pack (16 ounce pack)
- baby spinach leaves: 1 pack (10 ounce pack, chopped)
- crumbled feta cheese: 0.5 pound
- red onion: 0.5 piece (chopped)
- pine nuts: 0.75 cup
- basil: 0.5 tsp (dried)
- ground white pepper: 0.25 tsp
- olive oil: 0.5 cup
- balsamic vinegar: 0.5 cup
Metric Conversion
Stages of cooking
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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. Dianne
