Mediterranean Orzo Salad with Feta Vinaigrette 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 Preparation 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.
Posted on: Sun, 04 May 2014 06:15:40 +0000
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