Mediterranean Orzo Salad With Feta Vinaigrette |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From Cooking Light (June 2005) 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:
1. Cook the orzo according to package directions. Drain; rinse with cold water.
2. Combine orzo, spinach, and next 5 ingredients (through salt) in a large bowl.
3. Drain artichokes, reserving marinade.
4. 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.
5. Sprinkle each serving with remaining feta cheese.
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