1 pkg. (16 oz.) orzo pasta
1 pkg. (6 oz.) fresh baby spinach, finely chopped
3/4 c. low-fat crumbled feta cheese
3/4 c. finely chopped red onion
3/4 c. low-fat balsamic vinaigrette (Paul Newman’s Light Done Right)
1/2 t. dried basil
1/4 t. white pepper
1/4 c. pine nuts, toasted
Cook orzo according to package directions. Drain and rinse in cold water.
In a large bowl, combine the spinach, cheese, onion and orzo.
In a small bowl, combine the vinaigrette, basil and pepper. Pour over orzo; toss to coat. Chill at least 1 hour before serving.
Just before serving, stir in pine nuts.