Mediterranean Orzo Salad With Feta Vinaigrette - cooking recipe

Ingredients

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

Preparation

Cook the orzo according to package directions. Drain; rinse 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 them along with the reserved marinade and 1/2 cup of feta cheese to orzo mixture, tossing gently to coat.
Sprinkle each serving with remaining feta cheese.