Mediterranean Orzo Salad with Feta Vinaigrette

Make a colorful dinner salad inspired by the Mediterranean in less than 30 minutes. Use part of the artichoke marinade in the vinaigrette to boost flavor and save time.

Yield: 4 servings (serving size: 1 1/4 cups salad and about 1 tablespoon cheese)

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

Preparation

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.

Nutritional Information

Calories:

338 (29% from fat)

Fat:

11g (sat 3.8g,mono 2.7g,poly 0.5g)

Protein:

11.9g

Carbohydrate:

52g

Fiber:

5.1g

Cholesterol:

19mg

Iron:

3mg

Sodium:

620mg

Calcium:

138mg