¾ C prepared pesto (use store bought pesto or see pesto recipe below)
¼ C red wine vinegar
2 C spinach, chopped into thin strips, stems removed
2 C cherry tomatoes, halved
½ C cubed feta
½ C pitted kalamata olives, quartered
cracked pepper
For the Pesto:
2 C packed fresh basil leaves
¼ C toasted pine nuts
1 cloved garlic, chopped
½ C grated parmesan cheese
½ C good quality olive oil
S & P to taste
Instructions
Boil orzo according to package instructions. Drain and rinse with cold water.
In a large bowl add orzo, pesto and red wine vinegar and mix until incorporated. Add all ingredients except for pepper. Mix together and top with cracked pepper.
**If making homemade pesto (recommended)
In a food processor combine basil, cheese, garlic, pine nuts and ¼ C olive oil. Slowly drizzle in the remaining ¼ C olive oil while the food processor is running. Season with kosher salt and fresh ground pepper to taste. Store remaining pesto in an airtight container in the refrigerator for up to 1 week.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/orzo-pasta-salad-pesto/