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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.