1 pound orzo pasta, cooked
1 tablespoon olive oil
1/8 red onion, finely chopped
½ cup kalamata olives, chopped
¼ red bell pepper, finely chopped
¼ cup grape tomatoes, chopped
½ cup packed spinach, chopped
4 large basil leaves, chopped
¼ cup rice wine vinegar
½ of an 10.5-ounce box of Trader Joe’s sheep’s milk authentic feta cheese in brine (blue box), chopped into small cubes
Salt and pepper, to taste (start with 1 teaspoon kosher salt and add from there)
Cook and drain orzo according to package directions.. Immediately after draining orzo, rinse orzo in the colander for 15 seconds with cold water (to wash off the extra starch). Drizzle with 1 tablespoon of olive oil and stir with a spoon to prevent the orzo from sticking/clumping together. Let orzo sit in colander over bowl/sink and let cool for about 15 minutes.
Prepare/chop red onion, kalamata olives, red bell pepper, grape tomatoes, spinach and basil leaves. Combine together in a large serving bowl.
Pour orzo into the same large serving bowl and add rice wine vinegar, salt and pepper.
Stir/toss and serve immediately.
Source: Rustic Garden Bistro