Spinach, Feta and Orzo Salad - Litchfield Farmers' Market

Ingredients

• 8 to 10 ounces orzo pasta
• ¼ cup pine nuts
• 6 ounces feta cheese, roughly crumbled
• 10 pitted Kalamata Greek olives, roughly chopped
• 6 ounces baby spinach, thoroughly washed
• ½ cup red onion, minced
• 3 tablespoons olive oil, divided
• 1 tablespoon balsamic vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 2 to 3 fresh basil leaves, shredded
• Salt and freshly ground black pepper to taste