Super delicious! I've made this recipe a few times now. One time I added chickpeas to the mix for a complete meal. It's a keeper.
Mediterranean Orzo Salad with Feta Vinaigrette
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.
Yield: 4 servings (serving size: 1 1/4 cups salad and about 1 tablespoon cheese)
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Amount per serving
- Calories: 338
- Calories from fat: 29%
- Fat: 11g
- Saturated fat: 3.8g
- Monounsaturated fat: 2.7g
- Polyunsaturated fat: 0.5g
- Protein: 11.9g
- Carbohydrate: 52g
- Fiber: 5.1g
- Cholesterol: 19mg
- Iron: 3mg
- Sodium: 620mg
- Calcium: 138mg
- 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
- 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.
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