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Greek Orzo Salad

Greek Orzo Salad

by Angie Ash, Executive Vice President

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!

  • 1 ½ cups uncooked orzo pasta
  • 2 6 oz 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 oz can black olives, drained
  • ¼ cup fresh parsley, chopped
  • 1 tablespoon lemon juice
  • ½ teaspoon oregano
  • ½ teaspoon lemon pepper
  1. 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.

  2. 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.

  3. Just before serving, drizzle reserved artichoke marinade over salad.

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