Greek Orzo Pasta Salad With Spinach - cooking recipe

Ingredients

2 cups orzo pasta, uncooked
1 chicken bouillon cube
water, to cook orzo pasta
2 tablespoons chopped cilantro
1/2 cup roasted red pepper, chopped
2 -3 ounces feta cheese
10 kalamata olives, pitted and chopped
1 dash kalamata brine (if you have it) (optional)
1/2 small red onion, finely sliced to create slivers
2 cups fresh spinach, loosely chopped
1/4 cup toasted pignoli nut
1 tablespoon fresh lemon juice
3 tablespoons light caesar salad dressing (such as Ken's)
1 chopped garlic clove
salt and pepper

Preparation

Add chicken bouillon to pasta water and bring to a boil.
Add orzo and cook for 7 minutes.
Strain and rinse with cold water to stop cooking and cool the pasta. Set aside.
In a medium/large bowl add the balance of the ingredients and stir well.
Add the strained orzo and stir again.
Chill in the refrigerator for at least 1 hour and serve. This helps the flavors meld together.
Enjoy!