Mediterranean Orzo Salad with Feta Vinaigrette
Prep Time
45 Minutes
Prep Notes
Game Plan
1. While the water for the orzo comes to boil: Chop the spinach, sun-dried tomatoes, red onion, and kalamata olives
2. While the pasta cooks: Chop the marinated artichokes
3. Combine the pasta with the rest of the salad.
Cooking Time
20 minutes
Yields
4 servings
Ingredients
1 cup uncooked orzo (rice-shaped pasta, about 8 oz)
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 hears, undrained
1/4 cup (3 ounces) feta cheese, crumbled and divided in half
Directions
1. Cook the orzo according to package directions, omitting salt and oil. drain, rinse with cold water. Combine orzo, spinach, and the next 5 ingredients (through salt) in a large bowl.
2. Drain artichokes, reserving marinade and coarsely chop artichokes.
3. Add artichokes, reserved marinade and 1/2 cup of feta cheese to orzo mixture, tossing gently to coat.
4. Sprinkle each serving with remaining feta cheese.
Notes
Serving size is 1-1/4 cups salad and about 1 tablespoon feta cheese
Quick Tip:
The marinade from the artichokes does double duty - it saturates the artichokes and becomes a quick vinaigrette for the salad.