vMediterranean Orzo Salad with Feta Vinaigrette Upload a photo Lee Harrelson Make a colorful dinner salad inspired

by the Mediterranean in less than 30 minut es. Use part of the artichoke marinade in the vinaigrette to boost flavor and sa ve time. 5.0 61 Outstanding Rate and Review | Read Reviews (49) Yield: 4 servings (serving size: 1 1/4 cups salad and about 1 tablespoon cheese) Videos: Mediterranean Orzo Salad with Feta Vinaigrette Cooking Pasta .Recipe from

More From Cooking Light 100 Ideas for Appetizers 20 Top-Rated Chicken Recipes Cooking with Quinoa: 22 Recipes Superfast Shrimp Recipes 75 Fresh Tomato Recipes Search Cooking Light Recipes Nutritional Information Amount per serving Calories: 338 Calories from fat: 29% Fat: 11g Saturated fat: 3.8g Monounsaturated fat: 2.7g Polyunsaturated fat: 0.5g Protein: 11.9g Carbohydrate: 52g Fiber: 5.1g Cholesterol: 19mg Iron: 3mg Sodium: 620mg Calcium: 138mg Search for Recipes by Nutrition Data$ Click on the $ below to see savings 0 ingredients on sale for ZIP 45224 Edit ZIP/Favorite Stores Find local grocery deals. Edit your ZIP code and select your favorite grocery st ores to see what ingredients are on sale right now. Ingredients Find out which ingredients are on sale at your local stores:Zip code Find Stores Save this ZIP to my accountSelect your favorite stores: [Select All Stores](Ther e are 0 total deals near you) .AldiBigg'sCostco.CVS/pharmacyDollar GeneralFamily Dollar.KrogerMarshMeijer.Rite -AidSam's ClubSave-A-Lot.TargetThe Fresh MarketTrader Joe's.WalgreensWalmart Sup ercenterWhole Foods.SavePrivacy Policy (Your California Privacy Rights) and Term s of Use. Print Email Send To Mobile Save Recipe

Add to Menu Add to Shopping List .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 halve s 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 marina ted artichoke hearts, undrained 3/4 cup (3 ounces) feta cheese, crumbled and div ided Preparation Cook the orzo according to package directions, omitting salt and fat. Drain; rin se 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 artichok es, reserved marinade, and 1/2 cup feta cheese to orzo mixture, tossing gently t o coat. Sprinkle each serving with remaining feta cheese. Barbara Lauterbach, Cooking Light JUNE 2005 Related Recipes Main Dishes and Entres Dinner Recipes Labor Day Recipes