Oy Vey Orzo Pasta Salad

This is my favorite summertime pasta salad. It works great for large groups (serves 12-14), and it's great to make when the garden is bursting with all that fresh basil! Adapted from Jewish Heritage Calendar 2006

1 pound orzo

1/3 cup balsamic vinegar

3/4 cup chopped fresh basil leaves

3/4 cup sun-dried tomatoes packed in oil (sliced into strips)

1 cup tightly packed fresh spinach leaves, cut into strips (about 3 oz. trimmed)

1/2 red onion, chopped

1 small red pepper, chopped

1 tsp. salt, or to taste

1 tsp. ground pepper

1/3 cup olive oil

Cook orzo as directed. Drain well and transfer to a large bowl. Add balsamic vinegar and stir well. Add basil, tomatoes, spinach, onion, red pepper, salt, pepper and oil. Toss well. Refrigerate until serving.