Wednesday, March 14, 2007

Greek Orzo Salad

With the first signs of spring, my husband and I were both craving more salads. I went on an internet quest and found this recipe for Greek Orzo Salad. The result was a fresh-tasting and flavorful dish. I served it for a light dinner with fresh hummus and pitas.

Greek Orzo 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
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, 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.

Jenny's notes: You really do need to chill this before eating for the best flavor. I followed one reviewer's suggestion and left out the artichoke marinade, instead tossing the salad with red wine vinegar and a little bit of olive oil.

Categories: Artichoke, Cucumber, Feta, Olive, Pasta, Salad, Tomato


Post a Comment

<< Home