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greek orzo salad in white bowl

Greek Orzo Salad

by Angie Ash, Executive Vice President

 

greek orzo salad in white bowl

Greek Orzo Salad

If you’re looking for a bright and summery salad to bring to a 4th of July BBQ, this one will steal the show!
Course Salad
Cuisine Mediterranean
Servings 6

Equipment

  • Large Pot
  • Strainer
  • Large Bowl

Ingredients
  

  • 1 ½ cups uncooked orzo pasta
  • 2 6 ounce cans marinated artichoke hearts
  • 1 tomato, seeded and chopped
  • 1 cucumber, seeded and chopped
  • 1 red onion, chopped
  • 1 cup crumbled feta cheese
  • 1 2 ounce can black olives, drained
  • ¼ cup fresh parsley, chopped
  • 1 tablespoon lemon juice
  • ½ teaspoon oregano
  • ½ teaspoon lemon pepper

Instructions
 

  • Bring a large pot of slightly salted water to a boil. Add pasta and cook for 8-12 minutes or until al dente: drain. Drain artichoke hearts, reserving liquid.
  • In a large bowl, combine pasta, artichoke hearts, tomato, cucumber, onion, feta cheese, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in the refrigerator.
  • Just before serving, drizzle reserved artichoke marinade over salad.
Keyword greek

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