GREEK ORZO SALAD  serves 2 or 3

2 cups cooked orzo pasta

1/2 cup frozen spinach, thawed completely

3 Tbsp. finely chopped red onion

4 Tbsp. finely chopped or thinly sliced sun dried tomato (in oil or dry)

1/4 cup finely chopped red, yellow or green bell pepper.  

1/4 cup chopped Kalamata olives

1 oz. or more cubed feta cheese

1 tsp. dried oregano

1 Tbsp. chopped FRESH mint leaves

3 Tbsp. finely chopped FRESH parsley

5 or 6 FRESH basil leaves very thinly sliced (chiffonade)

salt and pepper to taste

DRESSING:

1/4 cup olive oil (preferrably Greek)

3 Tbsp. rice wine vinegar or white wine vinegar

3 Tbsp. freshly sqeezed lemon juice

Mix together in a clean jar, shake well, set aside.

METHOD:

Cook orzo according to package directions. Cool for about 15 minutes.

While still warm, mix in all other salad ingredients. Add dressing, mix thoroughly then cool. This can be served at room temperature.