This very simple salad is a great lunchbox filler. It's also a lovely way to use fresh spinach and red onion, and the olive oil and balsamic dressing gives a tart, tangy flavour.
- 450g orzo pasta
- 300g baby spinach leaves
- 225g feta cheese
- 100g pine nuts
- 1 small red onion
- 100ml extra-virgin olive oil
- 100ml good-quality balsamic vinegar
- Salt, pepper and a pinch of dried basil
Bring a pot of boiling, salted water to the boil. Drop in the pasta and cook until tender, around 10 minutes.
Meanwhile, finely chop the spinach and the red onion. When the pasta is cooked, toss it with the spinach, red onion and pine nuts. Crumble in the cheese.
Whisk together the oil and vinegar and season with salt, pepper, and basil. Pour the dressing over the salad and toss well, then leave to cool.