Mediterranean Summer Salad

By Sunset
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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


freshly ground black pepper

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