Steps:
- 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, olive oil, oregano, salt and lemon pepper. Toss and chill for 1 hour in refrigerator. Just before serving, drizzle reserved artichoke marinade over salad.
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Cecilia Azubila
[email protected]This is a great salad for a summer party. It's easy to make and everyone loves it.
KARIMA TAM
[email protected]I love the combination of flavors in this salad. The orzo, vegetables, and dressing are all perfect together.
Samidul Islam
[email protected]This salad is a great way to use up leftover vegetables. I used some leftover roasted vegetables and it turned out great.
Natan suraphel
[email protected]I followed the recipe exactly and it turned out great! The only thing I would change is to add a bit more feta cheese.
Abegbe Nancy
[email protected]This salad was a bit bland for my taste. I added some extra lemon juice and salt and pepper to taste.
hakim baloch
[email protected]I'm not a huge fan of orzo, but this salad was really good. The dressing is flavorful and the vegetables are fresh and crisp.
harry washington
[email protected]This was a great recipe. I used brown orzo and it turned out great.
SMJ TECH
[email protected]I love this salad! It's so flavorful and the orzo cooks perfectly. I've made it several times and it's always a hit.
Mbabazi Daren
[email protected]This Greek orzo salad is a delicious and refreshing summer dish. It's easy to make and perfect for a potluck or picnic. I added some grilled chicken to mine for extra protein.