Mediterranean orzo salad with feta vinaigrette

Based on recipe on my recipes website

Prep time: 20 minutes
Servings: 4 to 6


  • 1/2 cup orzo
  • 1 cup baby spinach, chopped
  • 1/4 cup oil-packed sun-dried tomato, drained and chopped
  • 1 1/2 Tbsp red onion, chopped
  • 1 1/2 Tbsp pitted kalamata olives, chopped or sliced
  • 1/8 tsp salt
  • 3 ounces marinated artichoke hearts, coarsely chopped
  • 1/2 cup (2 ounces) feta cheese, crumbled
  • Olive oil


  1. Cook orzo according to package directions. Drain and rinse with cold water.
  2. While the orzo cooks, prep other ingredients.
  3. Combine orzo, spinach, tomatoes, red onion, olives, salt, and artichoke hearts. Mix.
  4. If needed, add olive oil to moisten mixture. (Start with 1 Tbsp.) Gently mix and add more oil if needed.
  5. Add feta cheese and gently fold into mixture.

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