spinach orzo salad

from Kari E.

It was suggested that only half a recipe be made unless you're feeding quite a few people. I cut it in half and it was still quite a bit. But, I ate all of it. In (pretty much) one day. SO FREAKING GOOD.

1 (16 ounce) package uncooked orzo pasta
1 (10 ounce) package baby spinach leaves, finely chopped
1/2 pound crumbled feta cheese
1/2 red onion, finely chopped
3/4 cup pine nuts
1/2 teaspoon dried basil
1/4 teaspoon 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.

I also added chopped roma tomatoes (but I think halved grape or cherry tomatoes would be good too!)

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