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Ingredients
1 1/2 Cups uncooked orzo pasta
2 (6 oz) Cans marinated artichoke hearts, drained & chopped
1 Tomato, seeded & chopped
1 Cucumber, seeded & chopped
1/4 Cup red onion, chopped
1 Cup crumbled feta cheese
1 (2 oz) Can black olives, drained
1/4 Cup fresh parsley, chopped
1 Tablespoon lemon juice
1/2 Teaspoon dried oregano
1/2 Teaspoon lemon pepper
Greek vinaigrette dressing
Instructions
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.
In a 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 Greek vinaigrette dressing over salad and toss to mix.