Ingredients
1/2 cup uncooked orzo pasta3 plum tomatoes, chopped1 cup marinated quartered artichoke hearts, chopped1 cup coarsely chopped fresh spinach2 green onions, chopped1/2 cup crumbled feta cheese1 tablespoon capers, drainedDRESSING:1/3 cup olive oil4 teaspoons lemon juice1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon2 teaspoons grated lemon zest2 teaspoons rice vinegar1/2 teaspoon salt1/4 teaspoon pepper
Preparation
Cook orzo according to package directions.
Meanwhile, in a large bowl, combine the tomatoes, artichokes, spinach, onions, cheese and capers. In a small bowl, whisk the dressing ingredients.
Drain orzo and rinse in cold water. Add to vegetable mixture.
Pour dressing over salad; toss to coat. Chill until serving.
