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
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.
