This orzo salad is a delicious, colorful salad with artichoke hearts and feta. I receive a lot of requests for this one.
Ingredients:
1 ½ 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
¼ cup chopped fresh parsley
1 tablespoon lemon juice
½ teaspoon dried oregano
½ teaspoon lemon pepper
METHOD:
Step 1: Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
Step 2: Drain artichoke hearts, reserving liquid.
Step 3: Combine pasta, artichoke hearts, cucumber, tomato, onion, feta, olives, parsley, lemon juice, oregano, and lemon pepper in a large bowl; toss well. Chill in the refrigerator for 1 hour.
Step 4: Just before serving, drizzle reserved artichoke marinade over salad.
Nutrition Facts:
Per Serving: 326 calories; protein 13.1g; carbohydrates 48.7g; fat 10.2g; cholesterol 22.3mg; sodium 615.2mg.
