Wild Oats Greek Orzo And Spinach Salad - cooking recipe

Ingredients

2 cups orzo pasta, uncooked
1/4 teaspoon salt
3 tablespoons mint, chopped
2 garlic cloves, minced
2 teaspoons oregano
red pepper flakes, to taste
1/4 cup extra virgin olive oil, Wild Oats Organic
1/4 cup red wine vinegar
1 (10 ounce) package Baby Spinach, organic, rough chopped
6 ounces feta cheese, crumbled
1/4 cup red onion, finely chopped
1 cup kalamata olive, pitted
1 cup grape tomatoes, halved
1 English cucumber, sliced

Preparation

Bring a large pot of lightly salted water to a boil.
Add orzo and cook for 8 to 10 minutes or until al dente and drain.
Whisk together the mint, garlic, oregano, red pepper, salt, oil and vinegar, set aside.
Place orzo in a large bowl.
Stir in spinach, feta, onion, olives, tomatoes and cucumbers.
Toss with vinaigrette.
Serve immediately or chill for 60 minutes.