Prepare the Vinaigrette:

• In a small bowl or jar, combine olive oil, balsamic vinegar, minced garlic, Dijon mustard, salt, and pepper.

• Whisk together or shake the jar until the dressing is well mixed. Set aside to let the flavors meld.

Cook the Orzo:

• Bring a large pot of water to a boil.

• Add the orzo pasta and cook according to the package instructions until tender.

• Drain the orzo and allow it to cool slightly.

Prepare the Sun-Dried Tomatoes:

• While the orzo is cooking, chop the sun-dried tomatoes into small pieces.

• Place them in a bowl and cover with hot water. Let them soak for about 5 minutes to soften.

• Drain the tomatoes after soaking.

Assemble the Salad:

• In a large mixing bowl, place the fresh baby spinach.

• Add the slightly cooled orzo pasta, softened sun-dried tomatoes, and crumbled feta cheese.

• Pour the prepared balsamic vinaigrette over the salad.

• Toss everything together until the spinach is slightly wilted and all ingredients are well coated with the dressing.

Serve:

• You can serve the salad immediately while it’s slightly warm or refrigerate it for later. It’s delicious both ways!