Greek Orzo Salad278 Reviews
- Prep: 1 hr 10 min
- Cook: 10 min
- Ready In: 1 hr 20 min
“A delicious, colorful salad, with artichoke hearts and feta. I receive a lot of requests for this one.” - by Patrice
Original recipe yields 6 servings
- 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.
- 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.
- Just before serving, drizzle reserved artichoke marinade over salad.
Amount Per Serving (6 total)
- 348 cal
- 10.2 g
- 53.2 g
Based on a 2,000 calorie diet
Reviews (278)Rate This Recipe
"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..." See more"
"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!!..." See more 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!"
"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 ..." See moreextra 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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