Greek Orzo Salad

By dmrodolph

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

Ingredients

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

Preparation

Step 1

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.