Greek Orzo Salad

SUBMITTED BY: Patrice PHOTO BY: Dotts

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

RECIPE RATING:

Read Reviews (154)

Review/Rate This Recipe

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

What to Drink?
	Sauvignon Blanc

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.

ADVERTISE WITH US

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 4.48 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!!!!!!

Was this review helpful? [ YES ]
21 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