Orzo Salad with Feta Vinaigrette - Marisolio Tasting Bar
This is a wonderful side dish to serve with your favorite meat. It goes together quickly and will delight your guests with it's Mediterranean flavors.
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Cooking tools:
- Pepper mill
- Colander
- Chef's knife
- Cutting board
- Pot
- Stove
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoon
Ingredients
- 1 cup (about 8 oz.) uncooked orzo (rice-shaped pasta)
- 2 cups bagged pre-washed spinach, chopped
- 1/2 cup drained and chopped oil-packed sun-dried tomatoes
- 3 Tablespoons chopped red onion
- 3 Tablespoons pitted and chopped Kalamata olives
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1 jar (6 oz.) marinated artichoke hearts, undrained
- 3/4 cup feta cheese, crumbled and divided
- 2 Tablespoons Koroneiki EVOO
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