8 ounces orzo pasta
2 cups halved cherry tomatoes
1 cup fresh basil leaves, chopped
1 teaspoon minced garlic
1/4 cup toasted pine nuts
1/2 cup Greek olives such as kalamata, pitted and halved
4 ounces feta cheese, broken into large chunks
2 cups baby spinach leaves
1 tablespoon extra-virgin olive oil
2 tablespoons balsamic vinegar
Salt
freshly ground black pepper