This is what is for lunch! It makes quite a bit, so we will have enough for a few days.
Spinach and Orzo Salad
1 (16 ounce) package uncooked orzo pasta
1 (10 ounce) package baby spinach leaves, chopped
1/2 pound crumbled feta cheese
1/2 red onion, finely chopped
3/4 cup slivered toasted almonds
1/2 teaspoon dried basil
1/4 teaspoon ground white pepper
1/4 cup olive oil
1/2 cup balsamic vinegar
- Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. Transfer to a large bowl and stir in spinach, feta, onion, almonds, basil and white pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.