This is one of the few salads that is actually just as good the next day. If not better. This is perfect for a make ahead lunch. A delicious blend of olives, cucumber, red onion, artichoke hearts, feta cheese, parsley and delicate orzo pasta.
Greek Orzo Salad
Prep time
Cook time
Total time
Serves: 6
Ingredients
- 1 ½ c uncooked orzo pasta
- 2 (6 oz) cans marinated artichoke hearts
- 1 tomato, seeded and chopped
- 1 cucumber, seeded and chopped
- 1 red onion, chopped
- 1 c crumbled feta cheese
- 1 (2 oz) can black olives, drained
- ¼ c chopped fresh parsley
- 1 T lemon juice
- ½ t dried oregano
- ½ t lemon pepper
Instructions
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid. In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator. Just before serving, drizzle reserved artichoke marinade over salad.
Notes
original source: allrecipes.com
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