1-pound orzo, cooked according to package directions
8 ounces baby spinach
2 pints cherry or grape tomatoes, halved
2 cups feta cheese, crumbled
8 tablespoons olive oil
2 tablespoons fresh lemon juice
6 garlic cloves, minced
In a large serving bowl, combine the orzo with the spinach, tomatoes and feta.
In a small bowl, whisk olive oil, lemon juice and garlic together. Season with salt and pepper,
Pour over the salad and toss to blend.