Refreshing Summer Orzo Salad (tweaked)

1 package orzo pasta (cooked per package instructions)

1/4 cup Extra Virgin Olive Oil

1 1/2 Tablespoon minced garlic

1/2 tsp dried basil

1/2 tsp dried Thyme

1/4 - 1/2 tsp crushed red pepper flake (per taste)

1/2 cup pine nuts 

1 cup pitted kalamata olives

1 (2oz) jar of capers, with liquid

6 oz crumbled feta cheese

5-8 oz of fresh spinach leaves (a little over half a bag, based on preference)

1 Tablespoon Lemon juice

While cooking orzo, heat the olive oil in a skillet over medium heat.  Saute garlic for 2 minutes.  Stir in basil, thyme, red pepper flakes, and pine nuts.  Cook and stir until the pine nuts have toasted to a light golden brown.

In a large bowl, mix the orzo, chopped olives, capers, feta and spinach.  While still warm, pour the pine nuts mixture over the pasta and mix thoroughly covering all the pasta to keep from sticking together.  Add Lemon juice and stir again.  Serve either warm or cold.  Will keep for a couple of days in an airtight container.  

Originally found at allrecipes.com and tweaked by Christie L. Enjoy!