Greek Orzo Salad

Rice shaped pasta tossed with marinated artichoke hearts, red onion, feta cheese, cucumbers, tomatoes, black olives and a mix of herbs and spices.

Ingredients -

1 1/2 cups Orzo Pasta, cooked al dente, drained
2 (6 ounces each) cans Marinated Artichoke Hearts, drained, liquid reserved (chilled)
1 Tomato, seeded and chopped
1 Cucumber, seeded and chopped
1 Red Onion, chopped
1 cup crumbled Feta Cheese
1 (2 ounces) can Black Olives, drained
1/4 cup chopped Fresh Parsley
1 tablespoon Lemon Juice
1/2 teaspoon Dried Oregano
1/2 teaspoon Lemon Pepper

Preparation:

1. Add orzo pasta, artichoke hearts, tomato, cucumber, red onion, feta cheese, black olives, fresh parsley, lemon juice, dried oregano, and lemon pepper to large serving bowl.

2. Toss to combine. Refrigerate for 1 hour.

3. When ready to serve, drizzle reserved artichoke marinade over Greek pasta salad.

Cooking Tip

Orzo Pasta

Small, rice-shaped pasta is very popular in cooking today. Orzo is terrific for use in soups, as well.

Cooking Tip

Marinated Artichoke Hearts

Marinated artichoke hearts are found in the produce section as well as along the canned vegetable aisles or with the pickles and olives.