This one is reallyl good, and it is made with orzo, which is kind of like tiny pasta in the shape of rice. It is super delicious! Mike and I liked it because it was really easy to make and had a nice greek kind of pasta salad feel. It’s excellent on a hot summer day, or as a side to maybe a nice marinated chicken or lamb dish.
I ate half of it before I realized I hadn’t photographed it yet, whoops!
Mediterranean Orzo Salad with Feta Vinaigrette*
1 c. uncooked orzo (rice shaped pasta)
2 c. bagged prewashed baby spinach, chopped
1/2 c. chopped, drained oil packed sun dried tomatoes, halved
3 tbsp chopped red onion (I used half an onion)
3 tbsp chopped pitted kalamata olives (I think I cheated and used a can of olive rings)
1/2 tsp fresh black pepper
1/4 tsp salt
1 6 oz jar marinated artichoke hearts, undrained
1/4 c. feta cheese, crumbled and divided
Cook the orzo according to the package directions, drain. Rinse with cold water. Combine with the spinach and next five ingredients (through salt) in a large bowl.
Drain artichokes, but RESERVE the marinade. Coarsely chop the artichokes and add them, as well as the marinade and 1/2 c. of the feta cheese to the orzo mixture, tossing gently to coat. Top with remaining feta cheese.
*from Cooking Light
Note: If you HATE artichokes, you might get a similar result if you just mix a bit of greek salad dressing into the orzo mixture. Artichokes are good though, and their marinade is awesome! Give em a try!