Greek Orzo-Feta Salad
- 4 ounces orzo pasta
- 2 small tomatoes, chopped
- 15 Greek olives
- 1 red onion, chopped
- 3 cups baby spinach leaves
- 2 ounces feta, crumbled
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 3 teaspoons light Italian dressing
- all-purpose seasoning
- Cook the pasta until it is al dente and drain.
- In a large bowl, combine hot pasta and spinach leaves.
- They will wilt.
- Add chopped olives, tomatoes, onions, and feta.
- Dress with olive oil, balsamic vinegar, Italian dressing, and seasoning to taste.
- Refrigerate until chilled, about 2 hours.
orzo pasta, tomatoes, olives, red onion, baby spinach, feta, balsamic vinegar, olive oil, light italian dressing
Taken from www.food.com/recipe/greek-orzo-feta-salad-209197 (may not work)