Mediterranean Orzo Salad with Feta Balsamic Vinaigrette
1 cup uncooked orzo (rice-shaped pasta; about 8 ounces)
2 cups bagged prewashed baby spinach, chopped
1/2 cup chopped drained oil-packed sun-dried tomato halves
small chopped red onion
1 jar roasted red pepers
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
3/4 cup (3 ounces) feta cheese, crumbled and divided
Balsamic Vinaigrette dressing ( I used ½ cup)

Cook the orzo according to package directions, omitting salt and fat. Combine warm orzo with
spinach to allow the spinach to wilt a bit. Add rest of the ingredients to the bowl.