Mediterranean Orzo Salad with Feta Vinaigrette

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Mediterranean Orzo Salad with Feta Vinaigrette

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

Directions:
1. Cook the orzo according to package directions omitting salt and fat.
2. Drain; rinse with cold water.
3. Combine orzo, spinach, and next 5 ingredients(through salt) in a large bowl.
4. Drain artichokes, reserving marinade.
5. Coarsely chop artichokes, and add artichokes, reserved marinade, and 1/2 cup feta cheese to orzo mixture, tossing gently to coat.
6. Sprinkle each serving with remaining feta cheese.