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Greek Orzo Salad

SUBMITTED BY: Patrice PHOTO BY: SH1MM3R

"A delicious, colorful salad, with artichoke hearts and feta. I receive a lot of requests for this one."

RECIPE RATING:

Read Reviews (120)

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PREP TIME	1 Hr 10 Min
COOK TIME	10 Min
READY IN	1 Hr 20 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 1/2 cups uncooked orzo pasta
2 (6 ounce) 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 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

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid.
In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.
Just before serving, drizzle reserved artichoke marinade over salad.

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REVIEWS

Reviewed on Jun. 30, 2006 by Dining Diva

Instead of using the artichoke marinade. Use 6 tbsp olive oil, 5 tbsp red wine vinegar, 1... MORE

Reviewed on Apr. 22, 2007 by Carrie Rose

This is a great summer salad, absolutely delicious! My husband commented about how quickly I... MORE

Reviewed on Jun. 16, 2003 by DOLFANCHICK1027

I made this recipe with some changes. I added garbanzo beans and green onions and chopped up... MORE

Reviewed on May 20, 2005 by CARRIANNE22

I gave this 5 stars...after I made some changes. I added about 1/2 c. of a good italian... MORE

Reviewed on Sep. 29, 2007 by KARIDGES

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

KARIDGES
Sep. 29, 2007

This is my #2 all time fave from this site, second only to the Brown Sugar Meatloaf. As are many others, I am guilty to modifications based on what I have in the house, as well as taste preferences. I am into easy prep and finding shortcuts, so I used an English cucumber and didn't remove the seeds, and the tomatos were those cute baby grape tomatoes, cut in half (used approx 20); no seed removal there also. Thanks to the advice of other reviewers here, I purchased bottled Greek dressing, and tossed in 1/2 cup. On the first try I only used 1/4 red onion, but I will upgrade that next time to 1/2. I would also double the lemon pepper, and add more salt (I use sea salt) and a liberal dose of freshly ground black pepper. Definitely more lemon... I will juice a full lemon next time...lemon is a leading flavor in authentic Greek cuisine, and 1 T is WAY too short. Also tossed in some sliced Greek pepperoncini (found in the condiment aisle near the olives), approx 1/4 cup. This is FABULOUS, and gets even better overnight. It is also very pretty and colorful when served in a glass bowl. Again, a keeper. Husband, kids, and picky grandkids ALL loved it. Thanks to the original submitter of this recipe. LoveLoveLove this!!!!!!

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6 users found this review helpful

This is my #2 all time fave from this site, second only to the Brown Sugar Meatloaf. As are... MORE

Reviewed on May 25, 2004 by SIOBANM

Excellent! I used seedless English cucumbers and halved cherry tomatoes to cut down on prep. ... MORE

Reviewed on Jun. 9, 2008 by fsululu

Yummy yummy! The BF and I gobbled it up! I am giving it 4 stars b/c I changed some of it. I... MORE

Reviewed on Mar. 21, 2008 by Alisa Bob

Amazing. I took it to a party and the entire bowl was gone in 5 minutes. It was best on Day 3,... MORE

Reviewed on Feb. 23, 2007 by STARDUST_331

I LOVE this salad!!! I am guilty of making a bit of changes though, based on my tastes. I... MORE

Reviewed on Feb. 3, 2008 by myndsweep

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