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Mediterranean Orzo Salad with Feta Vinaigrette

Mediterranean Orzo Salad with Feta Vinaigrette
Lee Harrelson
Yield

4 servings (serving size: 1 1/4 cups salad and about 1 tablespoon cheese)

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

Nutrition Information

  • calories 338
  • caloriesfromfat 29 %
  • fat 11 g
  • satfat 3.8 g
  • monofat 2.7 g
  • polyfat 0.5 g
  • protein 11.9 g
  • carbohydrate 52 g
  • fiber 5.1 g
  • cholesterol 19 mg
  • iron 3 mg
  • sodium 620 mg
  • calcium 138 mg

How to Make It

  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.

    Cooking Pasta
  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.