Orzo, Spinach and Tomato Salad

1 pound orzo, cooked according to package directions 8 ounces baby spinach or larger-leafed spinach torn into small pieces 1 pint cherry or grape tomatoes, halved 1 cup (8 ounces) crumbled feta cheese 4 tablespoons olive oil 1 tablespoon fresh lemon juice 2 cloves garlic, minced Fine kosher or sea salt and freshly ground black pepper to tasteIn a large serving bowl, combine the orzo with the spinach, tomatoes and feta.In a small bowl, whisk the olive oil, lemon juice and garlic together. Season with salt and pepper, then pour over the salad and toss to blend.Serve immediately or refrigerate until serving.Serves six to eight.Nutrition values per serving: 357 calories, 14 g fat (5 g saturated), 46 g carbohydrates, 2 g fiber, 12 g protein, 25 cholesterol, 490 mg sodium.Adapted from ?Weeknight Grilling with the BBQ Queens? by Karen Adler and Judith Fertig

(2006 Harvard Common Press, $14.95)