Ingredients

1 pound dried orzo pasta
sea salt
1 pint cherry tomatoes, halved (optional)
1 red bell pepper, diced small
1 yellow bell pepper, diced small
1/2 medium red onion, diced small
1 cup pitted kalamata olives, halved
1 cup freshly crumbled feta cheese, more or less to preference
2 (heaping) cups baby spinach, coarsely chopped
*Homemade Greek Dressing
1/4 cup chopped fresh parsley (sprinkle on some dried parsley flakes if you don't have fresh)
2 tablespoons chopped fresh dill (2-3 tsp. dried dill works well also)
kosher salt, to taste
freshly ground black pepper, to taste

Instructions

Bring a pot of water to boil. Season the water with a small palmful of sea salt and add in the pasta.
Stir and follow the package directions for cooking times.
Once the pasta is cooked, drain and rinse under cold water to stop the cooking.
In a large mixing bowl, combine drained pasta with halved cherry tomatoes, bell peppers, red onion, olives, feta, chopped spinach and fresh herbs.
Drizzle with some of the *dressing, toss to combine and refrigerate until ready to serve.

Right before serving,toss with more dressing as desired. Taste and season with salt and pepper.