Greek Orzo Salad

Greek Orzo Salad

 Made  times

"A delicious, colorful salad, with artichoke hearts and feta. I receive a lot of requests for this one."
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1 h 20 m servings 348 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 348 kcal
  • 17%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 53.2g
  • 17%
  • Protein:
  • 13.9 g
  • 28%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 615 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. Just before serving, drizzle reserved artichoke marinade over salad.


  1. 456 Ratings

Most helpful positive review

Instead of using the artichoke marinade. Use 6 tbsp olive oil, 5 tbsp red wine vinegar, 1 tablespoon lemon juice and 2 teaspoon dried oregano

Most helpful critical review

Made this recipe today exactly as instructed. I was pretty disappointed. The concept was good, but I found it extremely dry and tasteless. I see that other people changed the recipe. I belie...

Most helpful
Most positive
Least positive

Instead of using the artichoke marinade. Use 6 tbsp olive oil, 5 tbsp red wine vinegar, 1 tablespoon lemon juice and 2 teaspoon dried oregano

I gave this 5 stars...after I made some changes. I added about 1/2 c. of a good italian dressing and about 1/4 c. of red wine vinegar to spice it up a little. Now it is AMAZING. Everyone love...

This is a great summer salad, absolutely delicious! My husband commented about how quickly I scarfed it down. I made some changes: basil instead of oregano, black pepper instead of lemon peppe...

I made this recipe with some changes. I added garbanzo beans and green onions and chopped up the artichokes. Also, instead of using the drained marinade, I added some KRAFT Greek Vinaigrette Dre...

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 preferen...

I made it exactly as the recipe said, except maybe just a little bit less red onion. I didn't do as the other responders did and add balsamic vinegar or anything. I wanted to try it as posted f...

Amazing. I took it to a party and the entire bowl was gone in 5 minutes. It was best on Day 3, so it is a really great dish if you want to make something ahead of time. Next time, I will use the...

I LOVE this salad!!! I am guilty of making a bit of changes though, based on my tastes. I omitted the cherry tomatoes and the red onion, and instead used 6 sundried tomatoes. I placed the sun...

Yummy yummy! The BF and I gobbled it up! I am giving it 4 stars b/c I changed some of it. I used reduced fat feta, cut back the orzo and increased the veggies to make it a little healthier. U...

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