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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Photo by Mrs. Houston
Reviewed: Sep. 13, 2008
Great combination! I left out the artichoke hearts, so instead of using the juice for the dressing, I made the "Absolutely Fabulous Greek/House Dressing" from this site. It really made the salad!!
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Reviewer:

Mrs. Houston
Photo by Mrs. Houston
Cooking Level: Intermediate
Living In: Valley Center, Kansas, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 1, 2008
This was so tasty. I did chop the artichokes (didn't know if you are supposed to) and used 1/2 the artichoke marinade. I served it with gyros and it was awesome!
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HROSE2
Cooking Level: Intermediate
Home Town: Long Island, New York, USA
Living In: Lindenhurst, Illinois, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 31, 2008
Excellant salad. My family has requested to be made again. was fairly easy to prepare as well.
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dana
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Cooking Level: Expert
Living In: Barrie, Ontario, Canada
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 10, 2008
Great recipe
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jen
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The reviewer gave this recipe 3 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 21, 2008
This was just all right for me. First of all, it makes a TON of pasta. Unless you're willing to eat it as a main course (which I wouldn't want to do), it's at least eight servings. As written, the flavor is boring. I stepped it up with some roasted red peppers and Greek vinaigrette, but it's still nothing special. I left out the cucumber (too much trouble) and added a lot more tomato than the recipe called for. Even then, it was just okay. I probably won't make this again.
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ellasequema
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Cooking Level: Intermediate
Home Town: Groton, Connecticut, USA
Living In: Jacksonville, Florida, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Photo by Mom of  Two
Reviewed: Jul. 20, 2008
I made this for a party, it was a hit! I used Dining Diva's recipe for the dressing though.
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Mom of Two
Photo by Allrecipes
Living In: Pittsburgh, Pennsylvania, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 16, 2008
Awesome dish! I added 3 cut up, pre-cooked Italian-seasoned chicken breasts to make it a meal. I couldn't find orzo pasta at my store, so I used 2 boxes of "Near East" brand of rice pilaf, which has both orzo pasta and rice in it. Loved it! I followed another reviewer's advice and used the "Absolutely Fabulous Greek/House Dressing" on this site, scaled down to 5 servings (and it *was* absolutely fabulous!). Because I used a dressing, I bought UNmarinated artichoke hearts, but did throw in the 1/4 cup parsley and 1 Tbl. lemon juice (which is what helps make this dish taste Greek!). I used whole kalamata Greek olives instead of canned plain ones, 2 (large) tomatoes instead of just 1, and omitted the onion (all just a personal preference). Serve with pita wedges. What a fantastic salad! Thanks for the recipe!
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KRANEY
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Cooking Level: Expert
Living In: Houston, Texas, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 14, 2008
We loved this! So light and fresh-although I did make up my own Greek vinegarette dressing after reading other reviews, using the drained artichoke marinade as the base, and adding more olive oil, lemon juice, wine vinegar, garlic, oregano and salt and pepper. Fresh flat leaf parsley is a must! Can't wait to have the leftovers for lunch.
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TRIPLEJ28
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Cooking Level: Intermediate
Home Town: San Diego, California, USA
Living In: Liberty Hill, Texas, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 8, 2008
Excellent!! I have made it twice in two weeks, once for my own enjoyment and once for a work BBQ - it was an absolute hit. The ingredients are on my shopping list again this week. The only thing I did was sub red pepper for tomatoes and greek olives for black.
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Tara
Photo by Tara
Cooking Level: Intermediate
Home Town: Hustisford, Wisconsin, USA
Living In: Spring Hill, Florida, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 7, 2008
I did what others suggested and used bottled dressing instead. It was delicious. I really enjoyed the orzo as opposed to regular pasta and found it refreshing compared to most pasta salads filled with cheese and meat.
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NKTAUBE
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Cooking Level: Intermediate
Living In: Chicago, Illinois, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 7, 2008
good, a little tasteless so I added some greek dressing. I don't eat olives so I left them out. Keeps well.
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Sara P
Cooking Level: Expert
Home Town: Liverpool, New York, USA
Living In: Wiscasset, Maine, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 7, 2008
Absolutely delicious! I only had artichoke hearts in water, so I made a little dressing similar to Diva's, with olive oil and red wine vinegar. I might add some shrimp to this next time.
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REDBIRDS1234
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The reviewer gave this recipe 3 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 6, 2008
I didn't think this recipe really had all that much flavor. The serving size was really huge too--way too much for two people for sure. I won't make this again.
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Reviewer:

LilBearinka
Cooking Level: Intermediate
Home Town: Cedar Rapids, Iowa, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 5, 2008
Great!
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Aunt WW
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Cooking Level: Intermediate
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 4, 2008
I toasted the orzo with garlic and sea salt then added chicken broth to cook it. The result was flavorful and I didn't really need to add much artichoke oil.
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t_jones
Photo by t_jones
Cooking Level: Intermediate
Home Town: Del Mar,