Greek Orzo Salad

A delicious, colorful salad with orzo pasta tossed with artichoke hearts, cucumber, feta, tomato, olives and a zesty dressing.

Yield

6 servings

Ingredients

1 1/2 cups uncooked orzo pasta
2 (6 ounce) cans marinated artichoke hearts
1 tomato, seeded and chopped
1 cucumber, seeded and chopped
1 red onion, chopped
1 cup crumbled feta cheese
1 (2 ounce) can black olives, drained
1/4 cup chopped fresh parsley
1 tablespoon lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon lemon pepper

Directions

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.

Estimated Time

Preparation Time: 1 hour 10 minutes
Cook Time: 10 minutes

Nutritional Information

Amount Per Serving: Calories: 348; Total Fat: 10.2 g; Cholesterol: 22 mg; Sodium: 615 mg; Total Carbs: 53.2 g (Dietary Fiber: 5 g); Protein: 13.9 g

Recipe Courtesy Of

Patrice

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