After I posted this on instagram so many of you commented and wanted the recipe, ask and you shall receive.  I honestly can’t beleive I have not shared this recipe yet, it is one of my favorite salads.   I can’t even remember where I originally found this recipe, in some magazine years ago.   I think maybe an old Cooking Light, but then I made a few changes.  This is such a great salad.  It saves well in the fridge and is full of so many of my favorite Mediterranean flavors.  You could easily serve this with grilled shrimp or chicken and have a meal.  I made it for my lunches last week.  This makes a lot of orzo.  I actually took half over to my neighbor who had surgery, so be warned it makes a huge batch.  I find it is best served room temperature.  

The dressing measurements are not exact, so alter to your taste.

|| M E D I T E R R A N E A N    O R Z O ||

– 1 box orzo

– 1 small jar chopped sun dried tomatoes

– 1 jar marinated artichoke hearts (save liquid)

– 1 can chick peas, drained

– 1 pint cherry tomatoes diced

– 1/2 red onion diced

– 1/2 cup chopped kalamata olives

– 1/2 cup good feta cheese crumbles

– 1 cup spinach sliced thinly

DRESSING

-Liquid from Artichoke Hearts

– 1/2 cup olive oil

– 3-4 tablespoons white wine vinegar

– salt and pepper

Cook orzo according to box, drain and let cool slightly.  Add all other ingredients but feta to a large bowl.  You may need to chop the marinated artichoke hearts smaller depending on the size.  Add the orzo to the veggies.  Whisk together the dressing and pour over the orzo and veggies.  Add in the crumbles feta.  Season with more salt and pepper if needed.