16 ounces Orzo pasta
1 tablespoon olive oil
3 cups baby spinach
2 teaspoons minced garlic
1 cup Italian Vinaigrette
2 cups cherry tomatoes, sliced in half
1-1/2 cups feta cheese
Full recipe from : yummly.co
Cook Orzo pasta according to package directions. Drain and rinse.
In a large skillet over medium heat, add olive oil.
Add spinach and stir until it cooks down to where it wilts and is a fraction of its original size. It only takes about 3 minutes.
Stir in garlic and continue stirring for another minute. Remove from heat.
In a large bowl add cooked and drained orzo pasta, and then stir in the spinach and garlic. Then pour in the vinaigrette and stir until everything is coated.
Add in tomatoes and feta cheese and stir until evenly distributed in the salad.
Divide the salad into 8 1 cup bowls.
Can be refrigerated until ready to serve.