Name: Mediterranean Orzo Salad With Feta Vinaigrette
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 cup uncooked orzo pasta (rice-shaped pasta, about 8 ounces); 2 cups Baby Spinach, chopped; 1/2 cup sun-dried tomato packed in oil, chopped and drained; 3 tablespoons red onions, chopped; 3 tablespoons kalamata olives, pitted and chopped; 1/2 teaspoon fresh ground black pepper; 1/4 teaspoon salt; 1 (6 ounce) jar marinated artichoke hearts, undrained; 3/4 cup feta cheese, crumbled and divided

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Recipe by Vino Girl

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Mediterranean Orzo Salad With Feta Vinaigrette created by Joyce L

From Cooking Light (June 2005)

Ready In:: 40mins
Serves:
Units:

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ingredients

1 cup uncooked orzo pasta (rice-shaped pasta, about 8 ounces)
2 cups Baby Spinach, chopped
¹⁄₂ cup sun-dried tomato packed in oil, chopped and drained
3 tablespoons red onions, chopped
3 tablespoons kalamata olives, pitted and chopped
¹⁄₂ teaspoon fresh ground black pepper
¹⁄₄ teaspoon salt
1 (6 ounce) jar marinated artichoke hearts, undrained
³⁄₄ cup feta cheese, crumbled and divided

directions

Cook the orzo according to package directions. Drain; rinse with cold water.
Combine orzo, spinach, and next 5 ingredients (through salt) in a large bowl.
Drain artichokes, reserving marinade.
Coarsely chop artichokes, and add them along with the reserved marinade and 1/2 cup of feta cheese to orzo mixture, tossing gently to coat.
Sprinkle each serving with remaining feta cheese.

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RECIPE MADE WITH LOVE BY

@Vino Girl

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@Vino Girl

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"From Cooking Light (June 2005)"

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review by rosslare

11/1/2016

Great for vegetarian lunch or side for grilled meats or fish. I added some lemon juice, to taste.

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review by Joyce L

9/16/2015

Amazing taste, light for summer meals. A salad that will be made a lot in the future. I did not modify the recipe. The taste melded together in every bite. Sun-dried tomatoes, artichoke, olives and feta, ooh soo yummy, what a great flavor combination

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photo by Joyce L

8/12/2015

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review by schill2001

7/21/2009

LOVE this salad!!!

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review by LonghornMama

9/6/2008

Loved this! Made for lunch but CL suggests serving for dinner with pita wedges and mint iced tea. Was actually searching to post, glad to find it already here. Thanks for sharing the recipe!

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