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Orzo Pasta Salad

The combination of tender orzo pasta with the rich flavors of sun-dried tomatoes and black olives, the crunch of walnuts, and the creamy tang of feta cheese creates a the perfect summer salad. Fresh baby spinach and basil add a touch of greenery and freshness, while a simple balsamic dressing ties everything together. Serve it cold to keep your guests cool and delighted on hot days.

Ingredients (for 6-8 servings):

• 1 1/2 cups orzo pasta
• 1 cup sun-dried tomatoes, chopped
• 1 cup black olives, pitted and halved
• 1/2 cup walnuts, chopped
• 1 cup feta cheese, crumbled
• 2 cups baby spinach, chopped
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh basil, chopped
• 1/4 cup extra virgin olive oil
• 3 tbsp balsamic vinegar
• Salt and pepper, to taste

Instructions:

1. Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente. Drain and rinse with cold water to cool. Set aside.
2. In a large bowl, combine the cooked orzo, sun-dried tomatoes, black olives, walnuts, feta cheese, baby spinach, red onion, and fresh basil.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
4. Pour the dressing over the salad and toss gently to combine all ingredients well.
5. Transfer the salad to a serving platter or bowl and serve cold. Enjoy!