Colorful Orzo Salad

Ingredients

Please Note: 
This recipe is meant to feed large groups of guests and will allow for leftovers - 
Ingredients can be cut in half if desired. 
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2 boxes of uncooked orzo pasta (16 oz each)
2 packages (10 oz each) of baby spinach leaves, finely chopped
1 lb. (16 oz or two 8 oz packages) of crumbled or diced feta cheese
1 medium size red onion, finely chopped
¾ cup of whole pinenuts or 3 – 2.25 oz bags
Fresh mint – 3 large leaves finely chopped
1 teaspoon of dried basil or fresh basil – 6 large leaves finely chopped
½ teaspoon white pepper
1 to 1 ½ cups of Stavros Olive Company olive oil (any varietal)
¾ to 1 cup of balsamic vinegar (preferred from Modena, Italy)
1 jar of capers (3.5 oz jar nonpareil) 
½ to ¾ cup of pitted kalamata olives – cut in half lengthwise
2 cups of cherry or grape tomatoes – cut in half (preferably green, orange, and red colors)
1 can (8.5 oz) or jar of quartered artichoke hearts (remove the leaves, leave the hearts and chop into quarters)
Salt and/or Season Salt to taste
Optional: 
3 small Armenian cucumbers, cut in lengthwise in quarters and sliced
1 sweet red bell pepper, diced

Directions

1. Bring a large pot of lightly salted water to boil – Add 2 boxes of orzo and cook for 8 to 10 minutes until al dente; drain and rinse with cold water. Transfer to a large bowl for tossing and add half of the olive oil. Let the pasta cool at room temperature for 30 minutes.
2. Toss the pasta again and stir in spinach, feta, onion, basil, mint, and white pepper.
3. Add capers, kalamata olives, cherry/grape tomatoes, and optional artichoke hearts, cucumbers and red bell pepper.
4. Add remaining olive oil, balsamic vinegar, and salt to taste. Toss and refrigerate overnight.
5. When serving, toss the salad again with fresh olive oil.
   A longstanding favorite of our family, you can't go wrong with this salad! Great for any occasion - bring to picnics, potlucks, and to parties as a side dish.