Greek Orzo Salad
A delicious, colorful salad, with artichoke hearts and feta.
Ingredients
- 1 ½ cups uncooked orzo pasta
- 2 6 ounce cans marinated artichoke hearts
- 1 to mato 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
Instructions
- Step 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.
- Step 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.
- Step 3
- Just before serving, drizzle reserved artichoke marinade over salad.
Notes
Nutrition Facts
Per Serving:
325.8 calories; protein 13.1g 26% DV; carbohydrates 48.7g 16% DV; fat 10.2g 16% DV; cholesterol 22.3mg 7% DV; sodium 615.2mg 25% DV.
Per Serving:
325.8 calories; protein 13.1g 26% DV; carbohydrates 48.7g 16% DV; fat 10.2g 16% DV; cholesterol 22.3mg 7% DV; sodium 615.2mg 25% DV.