Orzo Salad with Tomatoes, Feta, and Basil Vinaigrette

Serves:

• For the vinaigrette:
• 2 tablespoons red wine vinegar
• 1 shallot, finely chopped
• 1 garlic clove, finely chopped
• 1/4 cup extra virgin olive oil
• 1/4 cup basil, thinly sliced
• Salt and freshly ground black pepper
• For the salad:
• 2 cups cooked orzo pasta
• 12 grape tomatoes, cut in half
• 2 cups baby spinach leaves
• 1/2 cup crumbled feta cheese
• 1/2 cup toasted pine nuts
• 2 tablespoons fresh flat leaf parsley, thinly sliced
• 2 tablespoons chopped fresh chives, for garnish