Created by acerast on March 10, 2018
Step 1: Cook orzo as directed on the package to al dente, rinse with cold water, and drain. Toss with 2 tablespoons olive oil, set aside.
Step 2: Prepare dressing by combining remaining olive oil, vinegar, lemon juice, salt, pepper, mustard, garlic, herbs, and cumin. Whisk until smooth, set aside.
Step 3: Place orzo in a large bowl and toss with the dressing. Add spinach, olives, pepper, and green onion.
Step 4: The salad can be held for several hours; refrigerate leftovers.