There is great texture and big flavor in this Orzo, Grape, Feta Salad. This pretty orzo pasta salad is great side dish choice for any summer meal.
Cook orzo according to package directions. Rinse with cool water and drain well. Transfer to a large serving bowl and set aside.
Meanwhile, preheat oven to 350 degrees F. Place walnuts in a small dish and bake for 5 minutes or until warm and lightly toasted. Remove from the oven, coarsely chop, and set aside.
In a small bowl, combine the oil, balsamic vinegar, lemon juice, garlic, garlic powder, and salt and pepper, to taste. Set aside.
Add the half of the grapes, all of the baby spinach, and all of the red onion to the serving bowl with the orzo. Add the dressing and half of the feta and toss well to distribute the dressing. Top with remaining grapes, feta, and chopped walnuts. Serve.
Follow as directed above but don't add the walnuts. Cover and refrigerate for up to 24 hours. Top with walnuts just before serving.