16 oz uncooked orzo pasta
10 oz baby spinach leaves, finely chopped
1/2 lb crumbled feta cheese
1/2 red onion, finely chopped
3/4 cup pine nuts
1/2 tsp dried basil
1/4 tsp ground white pepper
1/2 cup olive oil
1/2 cup balsamic vinegar
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.
