(From Randy Poli)
1 pound orzo
1/3 cup balsamic vinegar
6 ounces feta cheese,coarsely crumbled(1 1/2cups)
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
1/2 red onion
1 small red bell pepper,chopped
1 teaspoon salt or to taste
1 teaspoonground seasoned pepper or rainbow peppercorns
1/3 cup olive oil
1/4 cup pine nuts,toasted at 350 for 10 minutes or until golden
Cook orzo as directed.Drain well and place in a large bowl.Add balsamic
vinegar and stir well.Add feta,basil,tomatoes,spinach,onion,red bell
pepper,salt,pepper,and oil.Toss well.Refrigerate until serving.(salad may be refrigerated overnight) Before serving: stir in pine nuts.
Makes: 12 to 14 servings
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