Mediterranean Orzo Salad With Feta Vinaigrette

• 1 cup uncooked orzo pasta (rice-shaped pasta, about 8 ounces)
• 2 cups Baby Spinach, chopped
• 1/2 cup sun-dried tomato packed in oil, chopped and drained
• 3 tablespoons red onions, chopped
• 3 tablespoons kalamata olives, pitted and chopped
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon salt
• 1 (6 ounce) jar marinated artichoke hearts, undrained
• 3/4 cup feta cheese, crumbled and divided

1. Cook the orzo according to package directions. Drain; rinse with cold water.
2. Combine orzo, spinach, and next 5 ingredients (through salt) in a large bowl.
3. Drain artichokes, reserving marinade.
4. Coarsely chop artichokes, and add them along with the reserved marinade and 1/2 cup of feta cheese to orzo mixture, tossing gently to coat.
5. Sprinkle each serving with remaining feta cheese.

orzo pasta, tomato, red onions, kalamata olives, fresh ground black pepper, salt, feta cheese

Taken from www.food.com/recipe/mediterranean-orzo-salad-with-feta-vinaigrette-125815 (may not work)