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!!

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!

Excellant salad. My family has requested to be made again. was fairly easy to prepare as well.

Great recipe

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.

I made this for a party, it was a hit! I used Dining Diva's recipe for the dressing though.

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!

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.

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.

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.

good, a little tasteless so I added some greek dressing. I don't eat olives so I left them out. Keeps well.

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.

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.

Great!

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.