Mediterranean Orzo Salad With Feta Vinaigrette

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

(5)

Recipe by Vino Girl

From Cooking Light (June 2005)

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READY IN: 40mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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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