Greek Orzo Salad recipe

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Ingredients

1 ½ 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
¼ cup chopped fresh parsley
1 tablespoon lemon juice
½ teaspoon dried oregano
½ teaspoon lemon pepper

Nutrition Info

325.8 calories
carbohydrate: 48.7 g
cholesterol: 22.3 mg
fat: 10.2 g
fiber: 4.8 g
protein: 13.1 g
saturatedFat: 4.1 g
servingSize: -
sodium: 615.2 mg
sugar: 4.5 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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

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