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.