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Mediterranean Orzo Salad with Feta Vinaigrette Recipe

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This recipe for Mediterranean Orzo Salad with Feta Vinaigrette is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup uncooked orzo
2 cups of baby spinach, chopped
1/2 cup chopped drained oil-packed sun-dried tomato halves
3 tablespoons chopped red onion
3 tablespoons sliced pitted kalamata olives (I use black olives)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 (6 ounce)jar marinated artichoke hearts, keep liquid
3/4 cup (3 ounces) feta cheese, crumbled and divided
Directions:
Directions:
Cook orzo according to package directions, omitting salt. Drain, rinse with cold water. Combine orzo, spinach, and next 5 ingredients (through salt) in a large bowl.

Drain artichokes, reserving the marinade. Coarsely chop artichokes (I cut in half), reserved marinade and 1/2 cup feta cheese to orzo mixture, tossing gently to coat. Sprinkle with remaining feta cheese.
Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
I cook a lb of pasta, also use more red onion, olives, feta cheese, spinach and a larger jar of the artichoke hearts as well as a larger jar of sun-dried tomatoes. You can add a couple of tablespoons of olive oil if the salad is dry, I don't since the marinade adds plenty of liquid.

 

 

 

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