1/2 pound uncooked Orzo pasta
1 small package baby spinach
1/2 pound Feta cheese
1 small red onion, chopped
2 tablespoons fresh basil
1/2 teaspoon coarse ground black pepper
1/2 cup olive oil
1/2 cup balsamic vinegar

Cook Orzo pasta according to package directions. Transfer pasta to a salad bowl and add in the spinach, onion, cheese, basil and pepper. Toss the mixture with the olive oil and balsamic vinegar, refrigerate at least an hour before serving.