This orzo salad with cucumber, tomatoes, red onion, feta, lemon, and oregano is a delicious and colorful summer pasta salad full of Greek flavors. I receive a lot of requests for this recipe.
Ingredients
- 1.5 cups uncooked orzo pasta
- 2 , 6 ounce
- 1 cucumber , seeded and chopped
- 1 ripe tomato , seeded and chopped
- 1 red onion , chopped
- 1 cup crumbled feta cheese
- 1 , 2 ounce
- 0.25 cups chopped fresh parsley
- 1 tablespoon lemon juice
- 0.5 teaspoons dried oregano
- 0.5 teaspoons lemon pepper
Instructions
-
1
Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
-
2
Drain artichoke hearts, reserving liquid.
-
3
Gather prepared ingredients together.
-
4
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.
-
5
Just before serving, drizzle reserved artichoke marinade over salad.
-
6
Enjoy!
Nutrition Facts
Per serving
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