½ lb. orzo
4 cups baby spinach leaves, packed
1 can quartered artichoke hearts in water
5 sundried tomatoes in olive oil
10 olives, sliced (mixed green Spanish and Kalamata)
10 small piquio red peppers, diced (or roasted red bell)
¼ cup toasted pine nuts
1/4 red onion, diced
1/2 c. fat free feta, crumbled
1 tbsp. EVOO
1/4 c. balsamic vinegar
1/2 tsp. oregano
Salt and pepper
Bring a pot of water to a boil, salt and add the orzo.
While orzo cooks, prep the veggies, chop the spinach and place in a colander.
When orzo is cooked, pour over the spinach to wilt it a bit. Let the orzo cool for 4-5 minutes.
Place all veggies and pasta in a bowl, top with the EVOO, balsamic, salt, pepper, and oregano. Toss. Serve or refrigerate until serving.