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Ingredients

• 1 cup uncooked orzo
• 2 cups baby spinach leaves, chopped
• 1/2 cup oil-packed sun-dried tomato halves, chopped
• 3 tablespoons red onion, chopped
• 3 tablespoons pitted kalamata olives, chopped
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 6 ounce jar marinated artichoke hearts, undrained
• 3/4 cup feta cheese, crumbled and divided

Description

Courtesy Of The June 2005 Issue Of Cooking Light Magazine, This Salad Was Passed On Via Myrecipes. Sounds Great, Doesn't It?!

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