Wednesday, June 13, 2012
1 cup uncooked orzo pasta
2 cups baby spinach, chopped
1/2 cup oil-packed sun-dried tomato halves, chopped
3 Tbsp red onion, chopped
3 Tbsp pitted kalamata olives, chopped
1/2 tsp freshly ground pepper
1/2 tsp salt
1 (6oz) jar marinated artichoke hearts, coarsely chopped (reserve marinade)
3/4 cup (3oz) feta cheese, crumbled and divided
1. Cook orzo according to package directions omitting salt and oil. Rinse with cold water.
2. Combine orzo, spinach, sun-dried tomatoes, red onion, olives, pepper, and salt in a large bowl.
3. Add artichokes, reserved marinade, and ½ cup feta to the orzo mixture. Toss gently to coat.
4. Sprinkle each serving with remaining feta.