Ingredients
1 package (16 ounces) orzo pasta6 ounces fresh baby spinach (about 8 cups), finely chopped3/4 cup finely chopped red onion3/4 cup crumbled feta cheese3/4 cup reduced-fat balsamic vinaigrette1/2 teaspoon dried basil1/4 teaspoon white pepper1/4 cup pine nuts, toasted
Preparation
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.
