Greek Orzo Artichoke Salad

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Greek Orzo Artichoke Salad

 

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

2 crushed garlic cloves

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

 

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, garlic, 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.

 

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