Es's Greek Orzo Salad

Ingredients
500g packet uncooked Orzo Pasta
400g (1 tub) feta cheese – crumble (I prefer it chunky)
1 yellow bell pepper, diced, again chunky
1 packet/bottle of sun-dried tomatoes
1 red onion chopped
±140 g fresh spinach
1 cup pitted black kalamata olives drained
75 ml vinegar
75 ml oil
Coarse salt & black pepper to taste
Method:
Bring a large pot of lightly salted water to a boil.
Add pasta and stir gently. Return to the boil for 8 to 10 minutes or until al dente.
Remove from heat and add 1 cup of cold water to stop the cooking. Drain well.
Coarsely chop the onion, olives, yellow pepper, sun-dried tomatoes.  I prefer to shred the fresh spinach by hand, and again if using baby spinach, just tear it in 2 or maybe 3 pieces.
Combine pasta with the chopped vegetables, spinach and the crumbled feta.
Add the oil, vinegar, salt and pepper. Toss and chill for a minimum of 1 hour in refrigerator. This can be made ahead of time and refrigerated for a few days.
I love the left overs, if you have any, as the flavor intensifies overnight.  I have made this many a time and everybody just <3 it and always asking for more.
Original source: melissamayo.com
Adapted, tried and tested by: Es Slabs‎