Spinach and Orzo Salad

 I like to serve this with grilled white fish:

8oz. uncooked orzo pasta

5oz. pkg. baby spinach leaves, chopped

1/2c Feta cheese, crumbled

1/4c pine nuts

1/2 tsp. dried basil

1/8 tsp. white pepper

1/4c olive oil

1/4c balsamic vinegar

1.  In a medium size pot, bring a large pot of salted water to a boil.

2.  Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.

3.  Transfer to a large bowl and stir in spinach, feta, pine nuts, basil and white pepper.

4.  Toss with olive oil and balsamic vinegar.

5.  Refrigerate until ready to serve.               

I usually serve this cold but my husband heated up leftovers the

 other day and thought it was pretty good warm, too.