Medium Greek Salad

Greek Orzo Salad

Name: Greek Orzo Salad
Prep time: 20 min
Cook time: 28 min
Total time: 48 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1.5 cups uncooked orzo pasta; 2 cans marinated artichoke hearts , 6 ounce; 1 cucumber , seeded and chopped; 1 ripe tomato , seeded and chopped; 1 red onion , chopped; 1 cup crumbled feta cheese; 1 can black olives , 2 ounce; 0.25 cups chopped fresh parsley; 1 tablespoon lemon juice; 0.5 teaspoons dried oregano; 0.5 teaspoons lemon pepper

Total Time

48 min

20m prep · 28m cook

Servings

4 people

Rating

—

Difficulty

Medium

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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 cans marinated artichoke hearts , 6 ounce
1 cucumber , seeded and chopped
1 ripe tomato , seeded and chopped
1 red onion , chopped
1 cup crumbled feta cheese
1 can black olives , 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!