1 lb orzo pasta, cooked and drained according to package directions (i like ronzoni best) |
1/2 red onion, diced |
pitted black olives, sliced |
3 cups grape tomatoes, rinsed and sliced |
1 (10 ounce) can of cooked sweet summer corn |
2 stalks celery, diced |
fresh parsley |
fresh basil |
salt |
ground black pepper |
2 cloves minced and diced garlic |
1 (16 ounce) package baby spinach |
1/4 cup extra virgin olive oil, plus more to taste |
1/4 cup red wine vinegar, plus more to taste |
3 tablespoons lemon juice, plus more to taste |
1 -2 cup shredded italian cheese |
