Elise Bauer

INGREDIENTS

8 oz

orzo pasta

Salt

1/4 cup

pine nuts

6 oz

feta cheese, roughly crumbled

2 oz

Kalamata Greek olives pitted, roughly chopped, about 1/2 cup (about 20 olives)

4 oz

baby spinach

1/2 cup

chopped red onion (about half a red onion)

3 tbsp

olive oil

1 tbsp

balsamic vinegar

1 tbsp

red wine vinegar (can substitute white vinegar or lemon juice)

1 tsp

Dijon mustard

dried basil

dried tarragon

Salt and freshly ground black pepper