Sunday, July 3, 2016

This Will Round Things Out

Pasta salad is a side dish that always hits the spot for me. Besides that, it's always awesome for lunch too.


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 8-10 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.

Source:, submitted by Patrice. You can find it here.

Notes: This was a little dry, so we created a vinaigrette by adding olive oil, lemon juice to taste, and lemon pepper, to taste. Otherwise, it was a great mix of flavors.

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