Spinach and Orzo Salad

Ingredients

• 8 ounces orzo pasta
• Salt
• 1/4 cup pine nuts
• 6 ounces feta cheese, roughly crumbled
• 2 ounces Kalamata Greek olives pitted, roughly chopped, about 1/2 cup
• 4 ounces baby spinach
• 1/2 cup chopped red onion
• 3 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• Pinch dried basil
• Pinch dried tarragon
• Salt and freshly ground black pepper to taste

Directions

1. Cook the orzo first. Bring a pot of salted water to a full, lively boil, using 1 Tbsp of salt for every 2 quarts of water. Stir in the orzo, leave the pot uncovered, and cook over high heat at a vigorous boil for 8-10 minutes, until the pasta is al dente, meaning cooked through but still a bit firm. Drain it, then rinse under cold water so it cools down quickly.
2. Toast the pine nuts in a small skillet set over medium heat. Add the pine nuts and stir them now and then until they turn lightly brown. Stay close here, because pine nuts are tiny little overachievers and can burn fast.
3. Put half of the spinach in a food processor or blender with 1 Tbsp olive oil and purée until smooth. Transfer the cooked orzo to a large serving bowl, then stir in the spinach and olive oil purée until the pasta is evenly coated.
4. Roughly chop the other half of the spinach. Fold that spinach into the orzo along with the red onion, feta cheese, pine nuts, and Kalamata olives, mixing gently so the feta does not get smashed.
5. For the dressing, add the remaining olive oil, 2 Tbsp, to a small jar with the balsamic vinegar, red wine vinegar, mustard, dried basil, and dried tarragon. Screw on the lid and shake until combined. You can whisk everything together in a small bowl instead, but the jar does a nice job of bringing the dressing together.
6. Pour the dressing over the orzo and spinach mixture, then gently toss until everything is well combined. Chill for at least an hour before serving.