Make Ahead Greek Orzo Salad

This came from my mom after I begged for the recipe. Can me made a day ahead, I think it gets better the longer it sits.

• Ready In: 20 mins
• Serves: 10-12

Ingredients

• 1  lb orzo pasta
• 1  lb feta
• 6 -7  ounces kalamata olives (about 6.5 oz of actual olives)
• 12 -16  ounces  Baby Spinach
• 10 -15  large basil leaves (can leave out)
• 1⁄2-1  whole red onion, diced (add as much as you like)
• 5  fresh mint leaves (can leave out)

• For Dressing

• 1  cup lemon juice, fresh
• 1  cup olive oil (I put 1/2c of olive oil and 1/2c of the oil from the olive jar)
• 1⁄2-1  teaspoon dried oregano
•  salt and pepper

Directions

1. Prepare salad dressing.
2. Roll the basil and mint into a cigar like roll and slice thin as you can.
3. Dice the red onion.
4. Cook the orzo until it is al dente, about 9 minutes and drain.
5. While it is still hot stir in the salad dressing, then 1/2 of the crumbled feta.
6. Next stir in the spinache, mint/basil, olives and red onions. You do not need to chop the spnache as the heat from the pasta will wilt it.
7. Let it sit for a couple of hours, or even better over night.
8. Before you serve it, stir in the remaining feta and re-adjust the salt and pepper. If it seems a little dry add some olive oil.
9. Note: Go light on the salt as the feta is salty and you will be adding feta at 2 different times.