Artichoke Spinach Orzo Salad

• Vegetarian

• Produce

  • 1 (6 ounce jar Artichokes
  • 1 cup Baby spinach, fresh packed leaves
  • 1 tbsp Basil, fresh
  • 3 Green onions
  • 1 tsp Lemon, zest
  • 2 Plum tomatoes

• Condiments

  • 4 tsp Lemon juice, fresh

• Pasta & Grains

  • 2/3 cup Orzo

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1/3 cup Olive oil, Extra Virgin
  • 2 tsp White wine vinegar

• Dairy

  • 1/3 cup Feta

Found on littlebroken.com

Description

Ingredients

• ⅔ cup uncooked orzo
• 1 (6 ounce) jar marinated artichokes, drained + roughly chopped
• 1 cup fresh baby spinach leaves, packed
• 2 plum tomatoes, chopped
• 3 green onions, sliced
• ⅓ cup crumbled feta
• ⅓ cup extra-virgin olive oil
• 4 tsp. fresh lemon juice
• 2 tsp. white wine vinegar
• 1 Tbsp. minced fresh basil
• 1 tsp. lemon zest, optional
• salt and pepper

Directions

• Cook orzo according to package directions.
• Meanwhile, in a small bowl, whisk the vinaigrette ingredients. Season with salt and pepper, to taste.
• Drain orzo and rinse under cold water. Add to a large bowl, along with the remaining salad ingredients.
• Pour vinaigrette over salad; toss to coat. Taste for salt and pepper.
• Chill for 30 minutes before serving.
• Leftovers can be covered in the refrigerator for 2-3 days.