This Greek orzo salad is a delicious, colorful dish with artichoke hearts and feta. I receive a lot of requests for this recipe.
Prep Time::15 mins
Cook Time::10 mins
Additional Time:: 1 hr
Total Time:: 1 hr 25 mins
Servings::6
Ingredients
1 ½ cups uncooked orzo pasta
2 (6 ounce) cans marinated artichoke hearts
1 cucumber, seeded and chopped
1 tomato, seeded and chopped
1 red onion, chopped
1 cup crumbled feta cheese
1 (2 ounce) can black olives, drained
¼ cup chopped fresh parsley
1 tablespoon lemon juice
½ teaspoon dried oregano
½ teaspoon lemon pepper
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
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Drain artichoke hearts, reserving liquid.
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Gather prepared ingredients together.
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Combine pasta, artichoke hearts, cucumber, tomato, onion, feta, olives, parsley, lemon juice, oregano, and lemon pepper in a large bowl; toss well. Chill in the refrigerator for 1 hour.
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Just before serving, drizzle reserved artichoke marinade over salad.
Dotdash Meredith Food Studios
Enjoy!
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