Orzo and Spinach Salad

Great summer side dish!

1 cup orzo, uncooked
1 c. spinach leaves, chopped
12 oz. cherry tomatoes, halved
1/4 c. olive oil
1 tsp salt
1/2 tsp black pepper
1/2 tsp crushed red pepper flakes
1/4 tsp garlic salt
1 (4 oz.) pkg tomato and basil feta cheese

Cook orzo in salted, boiling water for about 8-10 minutes until tender. Drain pasta, then stir in spinach leaves to hot pasta until wilted. Mix in cherry tomatoes. In separate bowl, whisk olive oil, salt, pepper, red pepper flakes, and garlic salt until blended. Pour over pasta and stir in until all is coated. (Add more salt to taste.) Chill salad in refridgerator for about an hour. Stir in feta cheese before serving. You can continue chilling or serve salad at room temperature.