Wild Oats Greek Orzo And Spinach Salad

• 2 cups orzo pasta, uncooked
• 1/4 teaspoon salt
• 3 tablespoons mint, chopped
• 2 garlic cloves, minced
• 2 teaspoons oregano
• red pepper flakes, to taste
• 1/4 cup extra virgin olive oil, Wild Oats Organic
• 1/4 cup red wine vinegar
• 1 (10 ounce) package Baby Spinach, organic, rough chopped
• 6 ounces feta cheese, crumbled
• 1/4 cup red onion, finely chopped
• 1 cup kalamata olive, pitted
• 1 cup grape tomatoes, halved
• 1 English cucumber, sliced

1. Bring a large pot of lightly salted water to a boil.
2. Add orzo and cook for 8 to 10 minutes or until al dente and drain.
3. Whisk together the mint, garlic, oregano, red pepper, salt, oil and vinegar, set aside.
4. Place orzo in a large bowl.
5. Stir in spinach, feta, onion, olives, tomatoes and cucumbers.
6. Toss with vinaigrette.
7. Serve immediately or chill for 60 minutes.

orzo pasta, salt, mint, garlic, oregano, red pepper, extra virgin olive oil, red wine vinegar, feta cheese, red onion, kalamata olive, grape tomatoes, cucumber

Taken from www.food.com/recipe/wild-oats-greek-orzo-and-spinach-salad-199393 (may not work)