Make Ahead Greek Orzo Salad

• 1 lb orzo pasta
• 1 lb feta
• 6 -7 ounces kalamata olives (about 6.5 oz of actual olives)
• 12 -16 ounces Baby Spinach
• 10 -15 large basil leaves (can leave out)
• 1/2 - 1 whole red onion, diced (add as much as you like)
• 5 fresh mint leaves (can leave out)
• For Dressing
• 1 cup lemon juice, fresh
• 1 cup olive oil (I put 1/2c of olive oil and 1/2c of the oil from the olive jar)
• 1/2 - 1 teaspoon dried oregano
• salt and pepper

1. Prepare salad dressing.
2. Roll the basil and mint into a cigar like roll and slice thin as you can.
3. Dice the red onion.
4. Cook the orzo until it is al dente, about 9 minutes and drain.
5. While it is still hot stir in the salad dressing, then 1/2 of the crumbled feta.
6. Next stir in the spinache, mint/basil, olives and red onions. You do not need to chop the spnache as the heat from the pasta will wilt it.
7. Let it sit for a couple of hours, or even better over night.
8. Before you serve it, stir in the remaining feta and re-adjust the salt and pepper. If it seems a little dry add some olive oil.
9. Note: Go light on the salt as the feta is salty and you will be adding feta at 2 different times.

orzo pasta, feta, olives, spinach, basil, red onion, mint, lemon juice, olive oil, oregano, salt

Taken from www.food.com/recipe/make-ahead-greek-orzo-salad-285874 (may not work)