Greek Orzo Salad
artichoke, cucumber, tomato, orzo pasta, cheese, onion, olives, lemon juice, parsley
Ingredients
1 1/2 cups uncooked orzo pasta 2 (6 ounce) cans marinated artichoke hearts 1 tomato, seeded and chopped 1 cucumber, seeded and chopped 1 red onion, chopped 1 cup crumbled feta cheese 1 (2 ounce) can black olives, drained 1/4 cup chopped fresh parsley 1 tablespoon lemon juice 1/2 teaspoon dried oregano 1/2 teaspoon lemon pepper
Directions for Greek Orzo Salad Recipe
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.
Read the full directions on Allrecipes.com
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