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Lee Harrelson Photo by: Lee Harrelson

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.

Cooking Light JUNE 2005

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

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.

Nutritional Information

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
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Mediterranean Orzo Salad with Feta Vinaigrette Recipe

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