Lucerne Inn’s Mediterranean Orzo Salad with Feta Vinaigrette 

*** Serves 4 ***


1 C uncooked orzo

2 C baby spinach chopped

C chopped drained oil-packed sun-dried tomatoes

3 Tbls. chopped pitted kalamata olives

tsp. ground pepper

tsp. salt

1 (6 ounce) jar marinated artichoke hearts, undrained

cup feta cheese, crumbled and divided


Cook pasta 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 cup feta cheese to orzo mixture, tossing gently to coat. Sprinkle each serving with remaining feta cheese