This orzo salad is a delicious, colorful salad with artichoke hearts and feta. I receive a lot of requests for this one.
Ingredients
- uncooked orzo pasta: 1.5 cups
- marinated artichoke hearts: 2 cans (6 ounce cans)
- cucumber: 1 piece (chopped)
- tomato: 1 piece (chopped)
- red onion: 1 piece (chopped)
- crumbled feta cheese: 1 cup
- black olives: 1 can (2 ounce can, drained)
- parsley: 0.25 cup (fresh; chopped)
- lemon juice: 1 Tbsp
- oregano: 0.5 tsp (dried)
- lemon pepper: 0.5 tsp
Metric Conversion
Stages of cooking
-
Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
-
Drain artichoke hearts, reserving liquid.
-
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.
-
Just before serving, drizzle reserved artichoke marinade over salad.
