Servings: 10 to 12

1 pound Orzo Pasta (Barilla brand preferred) 1 pound Orzo Pasta (Barilla brand preferred)
 
3 tablespoons Extra Virgin Olive Oil 3 tablespoons Extra Virgin Olive Oil
 
1⁄ 2 cup Pine Nuts 1⁄ 2 cup Pine Nuts
 
1⁄ 4 cup Extra Virgin Olive Oil 1⁄ 4 cup Extra Virgin Olive Oil
3 tablespoons Fresh Lemon Juice 3 tablespoons Fresh Lemon Juice
1 1⁄ 2 teaspoons Kosher Salt 1 1⁄ 2 teaspoons Kosher Salt
1 teaspoon Ground Black Pepper 1 teaspoon Ground Black Pepper
 
1 1⁄ 2 cups Crumbled Feta Cheese, or more to taste 1 1⁄ 2 cups Crumbled Feta Cheese, or more to taste
1 cup Craisins, or to taste 1 cup Craisins, or to taste
12 Fresh Basil Leaves, stacked together, rolled up and thinly sliced 12 Fresh Basil Leaves, stacked together, rolled up and thinly sliced
3 cups Baby Spinach, or to taste (Can use Arugula, instead) 3 cups Baby Spinach, or to taste (Can use Arugula, instead)

Bring a large pot of water to a boil over high heat.
Stir in a palmful of salt. Stir in the pasta and cook according to package directions, until tender but still firm to the bite, stirring occasionally.
Pour pasta into colander and rinse with cold water to stop the cooking. Allow to drain thoroughly. Pour into large serving bowl.
Add the 3 Tablespoons of olive oil to the pasta and stir to coat.
Toast the pine nuts in a small, non-stick pan over medium-low heat, stirring occasionally, until lightly browned. Nuts can go from just about done to burned in a flash so be sure to keep an eye on them. Remove from heat and allow to cool.
In a small bowl, whisk together the ¼ cup olive oil, lemon juice, salt and pepper. Set aside.
Add feta, craisins, basil and cooled, toasted pine nuts to the pasta bowl. Pour olive oil/lemon mixture over all and stir gently to combine.
If serving right away, gently fold in baby spinach/arugula and serve. If not, wait to add the spinach/arugula until about an hour or so before serving time. Refrigerate in the meantime.