1 lb orzo, cooked and drained
2 cups shredded fresh spinach
1/2 cup pine nuts
1/2 cup diced red bell pepper
1 cup olive oil (can substitute part with water for less fat)
1/2 cup balsamic vinegar (white balsamic is preferred)
3 garlic cloves, minced or sliced
1 Tablespoon sugar
1 Tablespoon salt
1 teaspoon pepper
3-4 large tomatoes, peeled and chopped
2 Tablespoons fresh thyme leaves (dried is ok–also basil is acceptable)
Whisk together all but tomatoes and thyme in a glass bowl or shake in a glass jar. Stir in tomatoes and thyme. Cover and let stand up to an hour. Add to Orzo salad to taste.
Note: This dressing may be stored in the refridgerator up to a month, refresshing with additional chopped tomato.