Hi Jean here is the recipe your wanted:

Orzo & Spinach Salad

3/4 lb. orzo
1/2 t oregano
2 T olive oil
1/4 t ground cumin
1/2 c. olive oil
1 pkg. baby spinach
3 T wine vinegar
3 T toasted pine nuts
3 T lemon juice
1/2 C Kalamata olives, or black olives
1 t salt & 1/2 t pepper
1 t Dijon mustard
1 red bell pepper chopped
1/4 C chopped onion
2 t capers
4-6 ozs,Feta cheese
1 clove garlic, minced
1/4 c minced scallions

Directions:
Cook ozo according to pkg directions to aldente, run under cold water and drain thoroughly. Toss with 2 T olive oil. Prepare the dressing by combining the remaining olive oil with lemon juice, vinegar, herbs and spices, whisking until smooth.
Place the orzo in a large bowl and toss with 2/3 of dressing to start. Add spinach, olives, red pepper, scallions and capers, toss to combine. Can be refrigerated without adding the spinach. Cool for hours. At serving time add spinach, Feta cheese and garnish with toasted pine nuts.
You can add cooked chicken, or shrimp to this salad for a main course.
Enjoy, Regina

Thanks Regina!!!

_________________
cheers!
JeanF