Mediterranean Orzo Salad with Feta Vinaigrette

Ingredients:

• 1 cup uncooked orzo (rice-shaped pasta)
• 2 cups bagged pre-washed baby spinach, chopped
• 1/2 cup sliced sugar snap peas
• 3 TBS chopped red onion, sautéed in 2 tsp olive oil
• 3 TBS chopped pitted kalamata olives
• 1/2 tsp freshly ground black pepper
• 1 jar (6 oz) marinated artichoke hearts, undrained*
• 3/4 cup (3 oz) feta cheese, crumbled and divided

Cook the orzo according to package directions, omitting salt and fat. Drain; rinse with cold water. Combine orzo, spinach, and next 4 ingredients in a large bowl.

Drain artichokes, reserving marinade. Coarsely chop artichokes, and add artichokes, reserved marinade, and 1/2 cup of feta cheese to the orzo mixture, tossing gently to coat. Sprinkle each serving with remaining feta cheese. 4 servings.

*We prefer Progresso marinated artichoke hearts for this recipe.