Mediterranean Orzo Salad with Feta Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Make a colorful dinner salad inspired by the Mediterranean in less than 30 minutes. Use part of the artichoke marinade in the vinaigrette to boost flavor and save time. 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 |
Directions:
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.
2. 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.
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