Mediterranean Orzo Salad

Mediterranean Orzo Salad

 Yield 4 servings


  • 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 (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.

Nutritional Information per 1 ¼ cup Calories 340 Total Fat 11g Carbs 52g Fiber 5.1g Protein 12g 

Sodium 470mg

Recipe from

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