INGREDIENTS
8 oz
orzo pasta
2 cups
baby spinach leaves (about 2 ounces)
2 cups
diced tomatoes (about 3 roma tomatoes)
1 cup
fresh basil leaves (chopped)
1/4 cup
roasted sunflower seeds
1/2 cup
pitted and halved kalamata olives
2 oz
asiago cheese (diced)
4
garlic cloves (minced)
3 tbsp
balsamic vinegar
1 tbsp
olive oil
1/2 tsp
salt
1/2 tsp
pepper