Pasta & Spinach Salad

• 1.5 cups dry orzo pasta
• 1 lb fresh spinch
• 2 medium red peppers
• 2 medium sweet onions (vidalia, texas sweet)
• 8 oz. feta cheese, crumbled
• 1/3 c. pine nuts, toasted.
• basalmic vinegar
• olive oil

1. Part 1: Grill the peppers and onions
2. - Slice the onions into 1/2 inch slices. Brush with olive oil.
3. - Roast the whole red peppers and onion slices on the grill.
4. - When peppers are done, put in a paper bag to cool.
5. - When the onions are done (cooked and a little charred), put in a ceramic bowl and drizzle with basalmic vinegar. Cover the bowl tightly.
6. Part 2: Cook the pasta and spinach
7. - Wash and chop the spinach. Put in a large bowl with a tight lid. Use a plate to cover the bowl if it does not have a lid.
8. - Cook the orzo.
9. - Put the cooked and still hot orzo into the bowl with the spinach.
10. - Drizzle some olive oil into the pasta and stir the pasta and spinach together.
11. - Cover the bowl to let the hot pasta cook the spinach.
12. Part 3: Cut the peppers and onions
13. - Deseed and skin the peppers. Cut into 1 inch strips 1/4 inch wide.
14. - Cut the onions into 1 inch pieces.
15. - Toast the pine nuts
16. - Crumble the feta.
17. Part 4: Assembly
18. - Add the peppers, onions, pine nuts, and feta to the orzo and spinach.
19. - Add 1/4 c. olive oil and 1/4 c. basalmic vinegar (or to taste) and mix together.
20. - Adjust the oil and vinegar. Add salt, if necessary.

orzo pasta, fresh spinch, red peppers, sweet onions, feta cheese, pine nuts, basalmic vinegar, olive oil

Taken from www.epicurious.com/recipes/member/views/pasta-spinach-salad-1200457 (may not work)