Tuesday, July 23, 2013

Mediterranean Orzo Salad with Feta Vinaigrette

Makes 4 servngs    (serving size : 1-1/4 cup salad & 1 tablespoon cheesse)

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.

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.


  1. What a refreshing looking salad, Nee! I love artichokes any old way and in this salad I would probably eat them all first before eating the rest, lol...

    Thank you so much for sharing...

  2. Louise , thank you,the artichokes is what make the salad so yummy . But like you , my articokes would be all gone .

    Eating light and healthy ...:)

  3. Hi Nee,

    Your Mediterranean style salad looks wonderful. This will be perfect for summer outdoor eating.


  4. Hi Zoe

    Salads and grilling at my house ... try not to heat the kitchen. :)



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