Ingredients

• 8 oz orzo pasta
• 3 tablespoons olive oil
• 2 teaspoons fresh lemon juice
• 1 teaspoon soy sauce
• 0.5 teaspoon minced garlic
• 2 tablespoons toasted pine nuts
• 0.5 pint cherry tomatoes, halved
• 1 large cucumber, diced
• 0.5 red onion, chopped
• yellow, orange, or red bell pepper, diced
• 2 cups fresh spinach
• feta cheese

Directions

Bring 4 quarts of water to a boil.

Whisk olive oil, lemon juice, soy sauce, garlic, and 0.5 teaspoon salt together in a bowl large enough to hold the entire salad.

Add orzo and 1 tablespoon of salt to boiling water and cook, stirring often, until tender. Drain orzo, shaking off excess water.

Add hot, drained orzo, cherry tomatoes, cucumber, red onion, and bell pepper to bowl with dressing and toss. Cover and refrigerate until cooled, about 15 minutes.

Stir in spinach, feta, and pine nuts, and season with salt and pepper to taste.

Source

My mom