This incredibly tasty salad couldn’t be any easier to put together, and since it feeds a bunch, you won’t have to double the recipe for potlucks or picnics. Chill it for about an hour to bring out all the fresh flavors. Donna Bardocz — Howell, Michigan
Ingredients
- 1 package (16 ounces) orzo pasta
- 6 ounces fresh baby spinach (about 8 cups), finely chopped
- 3/4 cup finely chopped red onion
- 3/4 cup crumbled feta cheese
- 3/4 cup reduced-fat balsamic vinaigrette
- 1/2 teaspoon dried basil
- 1/4 teaspoon white pepper
- 1/4 cup pine nuts, toasted
Directions
- Cook orzo according to package directions. Drain ozo; rinse with cold water and drain well.
- In a large bowl, combine spinach, onion, cheese and orzo. Mix vinaigrette, basil and pepper; toss gently with spinach mixture. Refrigerate until serving. Stir in pine nuts just before serving.
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