Mediterranean Summer Salad Recipe – Sunset Magazine

Ingredients

• 8 ounces orzo pasta
• 2 cups halved cherry tomatoes
• 1 cup fresh basil leaves, chopped
• 1 teaspoon minced garlic
• 1/4 cup toasted pine nuts
• 1/2 cup Greek olives such as kalamata, pitted and halved
• 4 ounces feta cheese, broken into large chunks
• 2 cups baby spinach leaves
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• Salt
• freshly ground black pepper