one of my most asked recipes.
A fabulous, light salad! Artichokes, Feta and Olives….can’t go wrong in creating this Greek Orzo Salad. Great as a main dish or side. I especially like having for vegetarians or entertaining as part of a Greek Buffet.
Greek Orzo Salad
Fabulous dish used for Main or Side Dish
Equipment
- Strainer
Ingredients
- 2 cups Uncooked Orzo Pasta
- 20 ounces Artichoke Hearts
- 10 Grape Tomatoes Halved Approximately 1 large tomato
- 1 English Cucumber chopped
- ½ Red Onion Diced
- 4 ounces Black Olives Drained and Sliced
- 1 cup Feta Cheese Crumbled
- 2 tbsp. Lemon Juice (freshly squeezed)
- ¼ cup Fresh Parsley Chopped
- ¼ cup Fresh Oregano Chopped
- 1 tsp Lemon Pepper
Instructions
- Bring large pot of water lightly salted to boil. Add orzo pasta and cook for approx. 10 minutes or to al dente. Drain.
- In large bowl combine artichoke hearts (reserving liquid), grape tomatoes, english cucumbers, red onion, black olives, feta cheese, lemon juice, parsley, oregano and lemon pepper. Add pasta and combine. Add extra artichoke marinade at this time if needed to lightly coat ingredients. Refrigerate for 1 hour if serving cold.
Notes
Your ingredients can vary in amounts depending on personal tastes. Adding any protein can also be done. Serve as main dish or as a side.
