Greek Orzo Salad
Description
This easy orzo salad is packed with cucumber, feta, tomato, artichokes, and olives for a colorful summer pasta salad full of Greek flavors.
Ingredients
•
1 1/2 cups uncooked orzo pasta
•
2 (6 ounce) cans marinated artichoke hearts
•
1 cucumber, seeded and chopped
•
1 tomato, seeded and chopped
•
1 red onion, chopped
•
1 cup crumbled feta cheese
•
1 (2 ounce) can black olives, drained
•
1/4 cup chopped fresh parsley
•
1 tablespoon lemon juice
•
1/2 teaspoon dried oregano
•
1/2 teaspoon lemon pepper
Directions
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!