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Food & Dining

Greek Orzo Salad

“A delicious, colorful salad, with artichoke hearts and feta. I receive a lot of requests

for this one.” — Patrice

Ingredients Original recipe makes 6 servings

  • 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

  1. 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.
  2. 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.
  3. Just before serving, drizzle reserved artichoke marinade over salad.
  • PREP1 hr10 mins
  • COOK10 mins
  • READY IN1 hr20 mins

An alternative to the above recipe works well too, see below:

Instead of using the artichoke marinade. Use 6 tbsp olive oil, 5 tbsp red wine vinegar, 1 tablespoon lemon juice and 2 teaspoon dried oregano. -Ms Dinning Diva

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