Saturday, May 14, 2011

Fresh, light meal

A co-worker of mine just recently had a baby and at her baby shower someone made a delicious, light salad made with orzo and various Mediterranean vegetables. I immediately went home and found the recipe and now, only three months later, I have finally found the time to make the salad.

The recipe only asks for a handful of ingredients and it took me about 20 minutes (including 9 minutes to cook the orzo) to make the whole thing.

Here's the recipe. Enjoy.

Mediterranean Orzo Salad with Feta Vinaigrette

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

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.

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.

I would also like to mention that this will probably be the last blog I write from this kitchen. I am currently in the process of packing boxes and will be moving at the end of the month. It is sad to pack up after five years, but I'm looking forward to breaking in my new kitchen that comes with gorgeous granite counter tops. Look for another post after I get settled at the beginning of June. Cheers!