Mediterranean Orzo Salad with Feta Vinaigrette

By cprzybyl

Nutritional Information
Calories:338 (29% from fat)
Fat:11g (sat 3.8g,mono 2.7g,poly 0.5g)
Protein:11.9g
Carbohydrate:52g
Fiber:5.1g
Cholesterol:19mg
Iron:3mg
Sodium:620mg
Calcium:138mg

Ingredients

• 1cup1 cup uncooked orzo (rice-shaped pasta; about 8 ounces)
• 2cups2 cups bagged prewashed baby spinach, chopped
• 1/2cup1/2 cup chopped drained oil-packed sun-dried tomato halves
• 3tablespoons3 tablespoons chopped red onion
• 3tablespoons3 tablespoons chopped pitted kalamata olives
• 1/2teaspoon1/2 teaspoon freshly ground black pepper
• 1/4teaspoon1/4 teaspoon salt
• 1jar1 (6-ounce) jar marinated artichoke hearts, undrained
• 3/4cup3/4 cup (3 ounces) feta cheese, crumbled and divided

Preparation

Step 1

Cook the orzo according to package directions, omitting salt and fat. 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 artichokes, reserved marinade, and 1/2 cup feta cheese to orzo mixture, tossing gently to coat. Sprinkle each serving with remaining feta cheese.