Mediterranean Orzo Salad with Feta Vinaigrette
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup uncooked orzo (rice-shaped pasta; about 8 ounces)2 cups bagged prewashed baby spinach, chopped1/2 cup chopped drained oil-packed sun-dried tomato halves3 tablespoons chopped red onion3 tablespoons chopped pitted kalamata olives1/2 teaspoon freshly ground black pepper1/4 teaspoon salt1 (6-ounce) jar marinated artichoke hearts, undrained3/4 cup (3 ounces) feta cheese, crumbled and divided
Makes 4 servings (serving size: 1 1/4 cups salad and about 1 tablespoon cheese)
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.
Number of Servings: 4
Recipe submitted by SparkPeople user LUNJEN.
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.
Number of Servings: 4
Recipe submitted by SparkPeople user LUNJEN.
Nutritional Info Amount Per Serving
- Calories: 295.3
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 762.2 mg
- Total Carbs: 51.9 g
- Dietary Fiber: 4.3 g
- Protein: 13.7 g
Member Reviews
-
ANMRUNNER
Just made this recipe tonight. I didn't add the onions, salt, or pepper. I'm glad I tasted the mix before I added the salt--it was extremely salty (but good) on it's own. The recipe overall was great and it would be good hot or cold. Mine was luke-warm and it was terrific as is. Great recipe! - 11/16/10