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Prep Time: 70 Minutes Cook Time: 10 Minutes |
Ready In: 80 Minutes Servings: 6 |
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A delicious, colorful salad, with artichoke hearts and feta. I receive a lot of requests for this one. Ingredients:
1 1/2 cups uncooked orzo pasta |
2 (6 ounce) cans marinated artichoke hearts |
1 tomato, seeded and chopped |
1 cucumber, seeded and chopped |
1 red onion, chopped |
1 cup crumbled feta cheese |
1 (2 ounce) can black olives, drained |
1/4 cup chopped fresh parsley |
1 tablespoon lemon juice |
1/2 teaspoon dried oregano |
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. 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.
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