Mediterranean Orzo Salad with Feta Vinaigrette

By gvcathy

Barbara Lauterbach, Cooking Light

JUNE 2005

Ingredients

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

Details

Servings 4
Adapted from myrecipes.com

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.