Greek Orzo Salad

Greek Orzo Salad

296 Reviews 25 Pics
  • Prep

    1 h 10 m
  • Cook

    10 m
  • Ready In

    1 h 20 m
Patrice
Recipe by  Patrice

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

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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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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Reviews (296)

Rate This Recipe
Dining Diva
363

Dining Diva

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

CARRIANNE22
135

CARRIANNE22

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 loved it!! I made the orzo and mixed it with the dressing, vinegar, lemon and spices the day before and then added the veggies the morning of. Very good and very pretty!

Carrie Rose
115

Carrie Rose

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 pepper, an extra tablespoon of lemon juice, an extra large tomato, only half an onion, and some balsamic vinegar to taste. Next time I make it I'll probably keep those changes except that I'll use even less onion and even more tomato. I think this recipe would be great without changes, too. It claims to make 6 servings, but those servings must be awfully big, because this makes a lot. I think I'd call it 8-10 servings.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 348 cal
  • 17%
  • Fat
  • 10.2 g
  • 16%
  • Carbs
  • 53.2 g
  • 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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