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Mediterranean Orzo Salad with Feta Vinaigrette
Ingredients
  • 1 cup uncooked orzo (rice-shaped pasta; about 8 ounces)
  • 2 cups bagged prewashed baby spinach, chopped
  • ½ cup chopped drained oil-packed sun-dried tomato halves
  • 3 tablespoons chopped red onion
  • 3 tablespoons chopped pitted kalamata olives
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon salt
  • 1 (6-ounce) jar marinated artichoke hearts, undrained
  • ¾ cup (3 ounces) feta cheese, crumbled and divided
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