1. Prepare salad dressing. 2. Roll the basil and mint into a cigar like roll and slice thin as you can. 3. Dice the red onion. 4. Cook the orzo until it is al dente, about 9 minutes and drain. 5. While it is still hot stir in the salad dressing, then 1/2 of the crumbled feta. 6. Next stir in the spinache, mint/basil, olives and red onions. You do not need to chop the spnache as the heat from the pasta will wilt it. 7. Let it sit for a couple of hours, or even better over night. 8. Before you serve it, stir in the remaining feta and re-adjust the salt and pepper. If it seems a little dry add some olive oil. 9. Note: Go light on the salt as the feta is salty and you will be adding feta at 2 different times. ---------------------------------------------------------------------------
Nutrition
Ingredients
