Mediterranean Salad

Adapted from Sunset Magazine

8 orzo pasta

2 cups cherry tomatoes, halved

1 cup fresh basil leaves, chopped

1 clove garlic, minced

1/4 cup pine nuts

1/2 cup kalamata olives, pitted and halved

4 oz feta cheese

2 cups spinach leaves

1 tbsp extra virgin olive oil

2 tbsp balsamic vinegar

salt and pepper

1. Cook orzo according to package directions

2. In a large bowl, combine tomatoes, basil, garlic, pine nuts, olives, feta, and spinach.  Add cooked orzo.

2. In a small bowl, whisk together oil, vinegar, and salt and pepper to taste.  Toss into the salad mixture.