1 cup diced tomatoes — fresh or canned, depending on season
6 olives, sliced
1 tbsp fresh parsley, chopped
1/3 cup feta cheese
14.5 oz can of cannellini beans
Instructions
Begin boiling a pot of water for the orzo.
In a large skillet, heat 1 tablespoon of the olive oil over medium heat. Add the onion, and sauté until it begins to soften, about 5 minutes.
Add the pepper to the skillet, and cook for another 3 to 4 minutes.
Stir in the garlic, cook for another minute until it become fragrant. Stir in the beans, then lower heat and cover skillet while the orzo cooks.
Cook the orzo based on package instructions once the water starts boiling.
When the orzo is cooked, drain and toss immediately with the remaining olive oil, the pepper and onion mixture, spinach and tomatoes. Stir over low heat to combine ingredients.
Add the feta cheese, olives and parsley. Stir to combine, then serve.