Orzo Pasta Salad with Spinach, Tomato, Feta

Ingredients

• Red wine vinegar

  2 tbsp or 30g

• Garlic

  Raw

  1 clove or 3g

• Basil

  Spices, dried

  ½ tsp, ground or 0.7g

• Salt

  Table

  ⅛ tsp or 0.8g

• Pepper

  Spices, black

  ⅛ tsp or 0.3g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Orzo

  Safeway

  ¾ cup dry or 130g

• Cherry tomatoes

  Red, ripe, raw, year round average

  2 cup cherry tomatoes or 298g

• Onions

  Young green, tops only

  6 stalk or 72g

• Spinach

  Raw

  2 cup or 60g

• Feta cheese

  3 oz or 85g

• Almonds

  Nuts, raw

  ½ cup, sliced or 46g

• Tangerines

  (mandarin oranges), raw

  4 medium or 352g

Directions

1. Combine vinegar, minced garlic, basil, salt, and pepper in a bowl. Whisk to combine while slowly adding olive oil.
2. Cook orzo in salted water according to package instructions.
3. Meanwhile, halve tomatoes, slice green onions, and roughly chop spinach; place in a large bowl.
4. Drain orzo and immediately add to bowl with the veggies and toss. (The heat from the orzo will lightly wilt the spinach.)
5. Pour the dressing on top and toss to combine. Carefully stir in feta and almonds.
6. Serve immediately, or refrigerate for 1-2 hours and serve chilled. Serve with tangerines on the side.

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