Spinach and Orzo Salad

INGREDIENTS 

• 8 ounces package uncooked orzo pasta
• 1 (10 ounce) package baby spinach leaves, finely chopped(I left mine whole)
• 1/2 pound crumbled feta cheese
• 1/2 red onion, finely chopped
• 3/4 cup pine nuts
• 1/2 teaspoon dried basil (I used more but fresh basil)
• 1/4 teaspoon ground white pepper
• 1/4 cup olive oil
• 1/4 scant cup balsamic vinegar

• DIRECTIONS

  1. Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil and white pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.
  I also added:
   2 lemons (zest and juice)
   sun dried tomatoes
   artichoke hearts