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Ingredients

• 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

Description

Make A Colorful Dinner Salad Inspired By The Mediterranean In Less Than 30 Minutes. Use Part Of The Artichoke Marinade In The Vinaigrette To Boost Flavor And Save Time.

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