Mediterranean Orzo Salad

Memorial Day weekend kicks off cookout and picnic season -- my favorite time of the year!  I am always on the look-out for delicious pasta salad recipes to take along to such events.  Salads that can be made ahead of time or don't require any mayonnaise are my favorites.  This Mediterranean Orzo Salad fits both of those criteria.  The salad could be made the night before, although the spinach should probably be left out until close to serving time. 



 Mediterranean Orzo Salad

Ingredients:

1 (16 ounce) box uncooked orzo 

4 cups baby spinach, chopped

3/4 cup chopped sun-dried tomatoes (soaked in warm water for 30 min., if not packed in oil)

3 tablespoons red onion, diced 

1/4 cup chopped kalamata olives
3 tablespoons red wine vinegar
1/2 teaspoon dried oregano

1/2 teaspoon ground black pepper

1/2 tsp salt

1 (15 ounce) can artichoke hearts, drained and chopped

1 cup feta cheese, crumbled

Cook orzo according to directions on package, omitting salt.   Drain orzo, rinse thoroughly with cool water.  Transfer orzo into a large serving bowl and toss with olive oil.  Add the remaining ingredients, toss.  Add one additional tablespoon of olive oil, if needed.  Serves 4 to 6.