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Orzo Salad With Feta & Sun-Dried Tomatoes

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SF Gate
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sides low carb vegetarian memorial day lunch italian


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1 pound orzo

1/3 cup balsamic vinegar

6 ounces feta cheese, coarsely crumbled (1 1/2 cups)

3/4 cup chopped fresh basil leaves

3/4 cup rehydrated sun-dried tomatoes, sliced (about 20 tomatoes)

1 cup tightly packed fresh spinach leaves, cut into strips (about 3 ounces, trimmed)

1/2 red onion, chopped

1 small red bell pepper, chopped

1 teaspoon salt, or to taste

1 teaspoon ground seasoned pepper, or rainbow pepper

1/3 cup olive oil

1/4 cup pine nuts, toasted in a 350 degrees oven for 10 minutes, or until golden

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