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Zesty Greek Orzo Salad

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Submitted by: Kristen Woodburn

 

The marinade from the artichokes and a little bit of lemon and olive oil provides a delicious dressing for this pasta dish.
 

Ingredients

  • 1 cup uncooked orzo
  • 2 12 oz jars marinated artichokes, drained
  • 1 cup chopped seedless English cucumber
  • 1 cup chopped tomato
  • 14 kalamata olives, pitted and chopped
  • 1/4 cup diced red onion
  • 1 4 oz package crumbled basil and tomato reduced fat feta cheese
  • Juice from 1 lemon
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon kosher or sea salt
  • 1/4 teaspoon freshly ground pepper

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Method

Cook orzo according to package directions. Drain in a colander and place in a medium bowl to cool. Chop artichokes and toss with cooked orzo so marinade from artichokes coats orzo. Add chopped cucumber, tomatoes, olives, red onions and feta then toss until thoroughly combined. Add lemon juice, olive oil, salt and pepper. Toss again and serve at room temperature, or chilled, with crackers on the side.

 

Notes:

 

Number of Servings: 4

 

Submitted by: Kristen Woodburn ()

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