2 (6 oz) cans marinated artichoke hearts, chopped or quartered
1 tomato, seeded and chopped
1 cucumber, seeded and chopped
1 red onion, chopped
1 c. crumbled feta cheese
1 (2 oz) can black olives, drained
1/4 c. chopped fresh parsley
1/2 t. dried oregano
1/2 t. lemon pepper
1 T. lemon juice
Instructions
Cook orzo in lightly salted boiling water until al dente (8-10 min),
drain. Drain artichoke hearts, reserving liquid.
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.
Just before serving, drizzle reserved artichoke marinade over salad.
Note- I used Grandma's Greek Salad dressing as the marinade,
instead of artichoke marinade.
Serving
Suggestions
Can add grilled chicken to make into meal.
Originally Submitted
10/15/2015
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