Mediterranean Orzo Salad with Feta Vinaigrette

Mediterranean Orzo Salad with Feta Vinaigrette

Ingredients:
 * 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

Directions: 1. Cook the orzo according to package directions omitting salt and fat. 2. Drain; rinse with cold water. 3. Combine orzo, spinach, and next 5 ingredients(through salt) in a large bowl. 4. Drain artichokes, reserving marinade. 5. Coarsely chop artichokes, and add artichokes, reserved marinade, and 1/2 cup feta cheese to orzo mixture, tossing gently to coat. 6. Sprinkle each serving with remaining feta cheese.