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Greek Orzo Salad
Greek Orzo Salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
85 minutes
Vibrant Greek orzo salad with artichoke hearts, feta, and zesty dressing - perfect for summer.
Ingredients:
  • 1.5 cups uncooked orzo pasta
  • 2 (6 ounce) cans marinated artichoke hearts
  • 1 cucumber, seeded and chopped
  • 1 tomato, seeded and chopped
  • 1 red onion, chopped
  • 1 cup crumbled feta cheese
  • 1 (2 ounce) can black olives, drained
  • 0.25 cup chopped fresh parsley
  • 1 tablespoon lemon juice
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon lemon pepper
Instructions:
  • Bring a pot of salted water to a boil. Cook pasta until al dente, about 8-10 minutes. Drain.
  • Separate artichoke hearts from liquid, keeping liquid for later use.
  • Combine all of your prepped ingredients.
  • In a large bowl, mix together pasta, artichoke hearts, cucumber, tomato, onion, feta, olives, parsley, lemon juice, oregano, and lemon pepper until well combined. Refrigerate for 1 hour before serving.
  • Drizzle the artichoke marinade over the salad right before serving.
  • Indulge in the delicious flavors of your creation!

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