Greek Orzo Artichoke Salad |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Received this gem in an email! This will serve well at summer potlucks (with much coming from the garden!) as a side for lovely things off the grill - bluefish, shrimp, maybe even flounder! Ingredients:
1 1/2 cups orzo pasta, uncooked |
12 ounces marinated artichoke hearts (2 - 6 ounce cans) |
1 tomato, seeded and chopped |
1 cucumber, seeded and chopped |
1 red onion, chopped |
2 garlic cloves, crushed |
1 cup feta cheese, crumbled |
2 ounces black olives, drained (2 ounce can) |
1/4 cup parsley, chopped |
1 tablespoon lemon juice |
1/2 teaspoon oregano, dried |
1/2 teaspoon lemon pepper |
Directions:
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.
2. Drain artichoke hearts, reserving liquid.
3. In large bowl combine pasta, artichoke hearts, garlic, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.
4. Just before serving, drizzle reserved artichoke marinade over salad.
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