Mediterranean Orzo Salad With Feta Vinaigrette

• 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 halves
• 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 marinated artichoke hearts, undrained
• 3/4 cup (3 ounces) feta cheese, crumbled and divided

1. Cook the orzo according to package directions, omitting salt and fat. Drain; rinse with cold water. Combine orzo, spinach, and next 5 ingredients (through salt) in a large bowl.
2. Drain artichokes, reserving marinade. Coarsely chop artichokes, and add artichokes, reserved marinade, and 1/2 cup feta cheese to orzo mixture, tossing gently to coat. Sprinkle each serving with remaining feta cheese.
3. Nutritional Information
4. Calories:338 (29% from fat)
5. Fat:11g (sat 3.8g,mono 2.7g,poly 0.5g)
6. Protein:11.9g

orzo, bagged prewashed baby spinach, tomato halves, red onion, olives, freshly ground black pepper, salt, feta cheese

Taken from www.epicurious.com/recipes/member/views/mediterranean-orzo-salad-with-feta-vinaigrette-50045483 (may not work)