4 servings (serving size: 1 1/4 cups salad and about 1 tablespoon cheese)
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
How to Make It
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.
Quick & easy to whip together. I served it with toasted french bread & sauteed yellow squash. I used 1 cup fresh tomato intead of sundried. I agree with another reviewer that it would've been good even with less orzo than was called for. Leftovers were good for lunch.
I have made this twice now. I love this salad. It is so refreshing and the flavors all go well together. I eat it as a meal by itself for lunch and with dinner you can add grilled or rotisserie chicken. Definately a favorite!
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