Mediterranean Orzo Salad With Feta |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I got this recipe from a friend who got it from Cooking Light. It is delicious and healthy for get-togethers, potlucks, or as a side dish at dinner or lunch. Enjoy! Original recipe calls for 1/4 tsp pf salt, but I found that to be too bland. Ingredients:
1 cup orzo pasta, uncooked |
2 cups baby spinach, chopped |
1/2 cup sun-dried tomato, oil-packed, drained |
3 tablespoons red onions, chopped |
3 tablespoons kalamata olives, chopped and pitted |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1 (6 ounce) jar artichoke hearts, marinated, undrained |
3 ounces feta cheese, crumbled |
Directions:
1. Cook the pasta according to instructions on package. Drain and rinse under cool water.
2. Add orzo to spinach, sun-dried tomatoes, red onion, kalamata olives, salt, and pepper in a large bowl.
3. Drain the artichoke hearts, but keep the marinade for later.
4. Coarsely chop artichoke hearts and add to orzo.
5. Add marinade and feta cheese.
6. Mix well.
7. Add more salt if needed.
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