Step 1

Cook the orzo: Cook orzo according to package instructions, leaving al dente (slightly firm, not mushy). To cook the orzo, I boil about 3 cups water. Then add 1 cup orzo, reduce the heat, and gently simmer for about 8-9 minutes or until tender. Stir occasionally to prevent it from sticking on the bottom.

Step 2

Make the dressing: Meanwhile, add all dressing ingredients to a small bowl. Whisk to combine. Set aside.

Step 3

Prepare the veggies: Give the spinach a couple rough chops if the leaves are large. Halve the tomatoes. Slice green onions. Place in a large mixing bowl.

Step 4

Assemble: When orzo is cooked, drain and immediately add to the bowl. Stir well with a spatula for a minute. (The heat from the orzo will lightly wilt the spinach.) Then pour the dressing over the top and stir to combine. Add in the feta and roughly chopped fresh basil if using. Taste and adjust flavors if needed. (Add more lemon, vinegar, feta, fresh herbs, etc.)

Step 5

Serve: Either serve this dish immediately, or refrigerate in a sealed container for an hour before serving. This allows the flavors to blend and intensify.