This Mediterranean-inspired salad is easy to make for any summer function. Serve as a delicious side with whatever you're cooking on the grill.
1 cup uncooked orzo
2 cups bagged, prewashed baby spinach, chopped
1/2 cup chopped, drained oil-packed sun-dried tomato halves
3 tbsp. red onion, chopped
3 tbsp. red bell pepper, chopped
3 tbsp. pitted Kalamata and green olives, chopped
1/2 tsp. freshly ground black pepper
1 - 7.5 oz. jar Reese Marinated Artichoke Hearts, coarsely chopped. Reserve liquid.
3/4 cup feta cheese, crumbled and divided
1 fresh lemon quartered, juiced
Salt and pepper, to taste
Cook the orzo according to directions listed on package. Drain and rinse with cold water.
In a large bowl, gently mix together cooked orzo, spinach, sun dried tomatoes, red onion, red bell pepper, Kalamata olives, green olives, and pepper.
Drain marinated artichokes over a small bowl and save excess liquid. Set aside.
On a cutting board, chop artichokes.
Add chopped artichokes, artichoke liquid, and 1/2 cup feta cheese to large bowl with cooked orzo. Gently toss mixture together until evenly coated. Season with salt and pepper, to taste.
Garnish with remaining feta cheese and freshly squeezed lemon.