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Ingredients

• FOR THE VINAIGRETTE
• 2 tablespoons red wine vinegar
• 1 shallot, finely chopped
• 1 garlic clove, finely chopped
• 1/4 cup extra virgin olive oil
• 1/4 cup basil, thinly sliced
• Salt and freshly ground black pepper
• FOR THE SALAD
• 2 cups cooked orzo pasta
• 12 grape tomatoes, cut in half
• 2 cups baby spinach leaves
• 1/2 cup crumbled feta cheese
• 1/2 cup toasted pine nuts
• 2 tablespoons fresh flat leaf parsley, thinly sliced
• 2 tablespoons chopped fresh chives, for garnish

Description

Orzo Salad With Tomatoes, Feta, And Basil Vinaigrette - The Huffington Post

Kitchen Daily