Mediterranean Orzo Salad with Feta and Lemon Olive Oil

-1 cup uncooked orzo (rice-shaped pasta; about 8 ounces)
-2 cups spinach, chopped
-1/2 cup chopped drained oil-packed sun-dried tomato halves
-1/2 cherry tomatoes (cut in half)
-3 tablespoons chopped red onion
-3 tablespoons chopped pitted kalamata olives
-1/2 teaspoon freshly ground black pepper
-1/4 teaspoon salt
-1 teaspoon of red wine vinegar
-1 teaspoon Sonoma Farm Lemon Infused Olive Oil 
-1 (6-ounce) jar marinated artichoke hearts chopped,
-3/4 cup (3 ounces) feta cheese, crumbled and divided

Preparation:

Cook the orzo according to package direction. Drain; rinse with cold water. Combine orzo, spinach. Mix other ingredients (except feta) on a bowel and and next and toss with orzo. Add feta to the top.

Sonoma farm
Nov 2012