Mediteranean Orzo Pasta Salad

I have made this orzo pasta salad before for the blog, but it did exactly photograph well (because back then I didn't know about the close-up setting on the camera). I was in the mood for it again, and thought I'd change it up a bit, as well as get a good photo! I had 2 links of 2 kinds of chicken sausage, so we did a mixed grill - sun dried tomato from Trader Joes, and Asiago Spinach from Sam's Club. It was a delicious meal, great hot or cold (ours was room temp.)

Mediteranean Orzo Pasta Salad

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.