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This Greek orzo salad is a delicious, colorful dish with artichoke hearts and feta. I receive a lot of requests for this one.
Ingredients
- 1 ½ cups uncooked orzo pasta
- 2 (6 ounce) cans marinated artichoke hearts
- 1 cucumber, seeded and chopped
- 1 tomato, seeded and chopped
- 1 red onion, chopped
- 1 cup crumbled feta cheese
- 1 (2 ounce) can black olives, drained
- ¼ cup chopped fresh parsley
- 1 tablespoon lemon juice
- ½ teaspoon dried oregano
- ½ teaspoon lemon pepper
Directions
Step 1
Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
Step 2
Drain artichoke hearts, reserving liquid.
Step 3
Gather prepared ingredients together.
Step 4
Combine pasta, artichoke hearts, cucumber, tomato, onion, feta, olives, parsley, lemon juice, oregano, and lemon pepper in a large bowl; toss well. Chill in the refrigerator for 1 hour.
Step 5
Just before serving, drizzle reserved artichoke marinade over salad.
Step 6
Enjoy!
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 326 | |
| % Daily Value * | |
| Total Fat10g | 13% |
| Saturated Fat4g | 21% |
| Cholesterol22mg | 7% |
| Sodium615mg | 27% |
| Total Carbohydrate49g | 18% |
| Dietary Fiber5g | 17% |
| Total Sugars5g | |
| Protein13g | |
| Vitamin C22mg | 108% |
| Calcium157mg | 12% |
| Iron2mg | 13% |
| Potassium233mg | 5% |
*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.
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