Spinach, Feta and Orzo Salad

Serves 4
8 to 10 ounces orzo pasta
¼ cup pine nuts
6 ounces feta cheese, roughly crumbled
10 pitted Kalamata Greek olives, roughly chopped
6 ounces baby spinach, thoroughly washed
½ cup red onion, minced
3 tablespoons olive oil, divided
1 tablespoon balsamic vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
2 to 3 fresh basil leaves, shredded
Salt and freshly ground black pepper to taste

1. Heat small dry skillet over medium heat. Add the pine nuts and stir occasionally until the pine nuts are lightly browned, about 3 minutes. Set aside.
2. ​Put half of the spinach and 1 tablespoon of the olive oil in a food processor or blender to purée it. Set aside.
3. Roughly chop the remaining spinach. Set aside.
4. ​In a small sealable jar, combine the remaining olive oil, balsamic vinegar, red wine vinegar, mustard and the fresh basil. Put a lid on the jar and shake to combine.
5. Bring a pot of lightly salted water to a roiling boil. Add the orzo and return to a boil. Cook until al dente, approximately 8 to 10 minutes. Drain well. Return the drained orzo to the pot and add the puréed spinach and oil. Mix together gently until thoroughly combined. Place in a large serving bowl.
6. Add the roughly chopped spinach, red onion, feta cheese, toasted pine nuts and the olives to the bowl. Drizzle with the dressing from the jar.
7. Toss lightly and serve.

NOTE: This dish may be served hot or room temperature.