1 pound orzo, cooked and drained
1/3 c balsamic vinegar
6 ounces feta cheese, coarsely crumbled (1-1/2 cups)
3/4 cup chopped fresh basil leaves
3/4 cup re-hydrated sun-dried tomatoes, sliced (about 20 tomatoes)
1 cup tightly packed spinach leaves, trimmed and cut into strips
1/2 red onion, chopped
Salt and fresh ground pepper to taste
1/3 c olive oil
1/4 c pine nuts, toasted or sautéed (until golden)
Place the orzo in a large bowl then add the balsamic and stir well to coat. Add
the remaining ingredients (except pine nuts) and toss well. Refrigerate
overnight. Stir in the pine nuts just before serving. Serves 12 to 14.
Extras: Fresh pitted and chopped Kalamata Olives, Italian flat leaf parsley, red pepper flakes, garlic, extra onion, one or all may be added according to taste.