Greek Orzo Salad

Greek Orzo Salad

307

"A delicious, colorful salad, with artichoke hearts and feta. I receive a lot of requests for this one."

Ingredients

1 h 20 m {{adjustedServings}} servings 348 cals
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Nutrition

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  • Calories:
  • 348 kcal
  • 17%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 53.2g
  • 17%
  • Protein:
  • 13.9 g
  • 28%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 615 mg
  • 25%

Based on a 2,000 calorie diet

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Directions

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  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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Reviews

307
  1. 426 Ratings

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Instead of using the artichoke marinade. Use 6 tbsp olive oil, 5 tbsp red wine vinegar, 1 tablespoon lemon juice and 2 teaspoon dried oregano

I gave this 5 stars...after I made some changes. I added about 1/2 c. of a good italian dressing and about 1/4 c. of red wine vinegar to spice it up a little. Now it is AMAZING. Everyone love...

This is a great summer salad, absolutely delicious! My husband commented about how quickly I scarfed it down. I made some changes: basil instead of oregano, black pepper instead of lemon peppe...