This Mediterranean-inspired salad combines the freshness of summer vegetables with the hearty texture of orzo pasta, all brought together with a zesty lemon vinaigrette.
Cook the orzo pasta in a large pot of boiling salted water until al dente, then drain and rinse under cold water.
Rinsing the orzo with cold water stops the cooking process and prevents it from sticking together.
In a large mixing bowl, combine the cherry tomatoes, spinach, toasted pine nuts, kalamata olives, and crumbled feta cheese.
Ensure the spinach is dry to avoid watering down the salad.
In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, salt, and black pepper to make the dressing.
Taste the dressing and adjust the seasoning to your preference.
Add the cooked orzo to the salad base and pour the dressing over. Toss gently to combine.
Toss gently to avoid breaking the ingredients.
Transfer the salad to a serving bowl and garnish with additional feta cheese or pine nuts if desired. Serve immediately.
Serve the salad chilled for a refreshing taste.
