Mediterranean Orzo Salad with Feta Vinaigrette

Name: Mediterranean Orzo Salad with Feta Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters bagged prewashed baby spinach, chopped; 1 teaspoons freshly ground black pepper; 85 grams 3/4 cup feta cheese, crumbled and divided; 3 Tbsps chopped pitted kalamata olives; 170 grams marinated artichoke hearts, undrained; 237 milliliters uncooked orzo (rice-shaped pasta; about 8 ounces); 3 Tbsps chopped red onion; 0 teaspoons salt; 118 milliliters chopped drained oil-packed sun-dried tomato halves

Mediterranean Orzo Salad with Feta Vinaigrette might be just the side dish you are searching for. This recipe makes 4 servings with 293 calories, 11g of protein, and 10g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. If you have bagged prewashed baby spinach, oil-packed sun-dried tomato halves, marinated artichoke hearts, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Cook the orzo according to package directions, omitting salt and fat.

Ingredients you will need

Orzo

Salt

Drain; rinse with cold water.

Ingredients you will need

Water

Combine orzo, spinach, and next 5 ingredients (through salt) in a large bowl.

Ingredients you will need

Spinach

Orzo

Salt

Equipment you will use

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.

Ingredients you will need

Feta Cheese