A delightful Mediterranean-inspired orzo salad featuring fresh spinach, creamy feta, and a zesty dressing.
Bring a large pot of salted water to a boil.
Adding salt to the water enhances the flavor of the pasta.
Cook the orzo in the boiling water until al dente, then drain and rinse with cold water.
Rinsing the orzo with cold water stops the cooking process and prevents sticking.
In a large bowl, combine the cooked orzo, spinach, feta, red onion, pine nuts, and olives.
Ensure the orzo is completely cooled before mixing to keep the spinach fresh.
In a small bowl, whisk together the olive oil, balsamic vinegar, basil, pepper, and salt.
Whisking the dressing thoroughly ensures a smooth and well-combined mixture.
Pour the dressing over the salad and toss to combine.
Toss gently to avoid breaking the orzo or bruising the spinach.
Refrigerate the salad for at least 30 minutes before serving.
Chilling allows the flavors to meld together beautifully.
Serve the salad cold, garnished with additional feta or pine nuts if desired.
Serve with a slice of crusty bread for a complete meal.
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