Greek Orzo Salad

Greek Orzo Salad

Greek Orzo Salad

"My aunt took me to see 'Salad Days' when I was seven. This story of a magic piano that infects everyone who hears it infected me, too. It was a Road to Damascus moment in my life."
Cameron Mackintosh
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Print Recipe
Prep Time 15 mins
Cook Time 10 mins
Additional 1 hr
Total Time 1 hr 25 mins
Course Appetizer, Salad, Side Dish
Cuisine Greek
Servings 6
Calories 325.8 kcal

Ingredients
  

  • 1 ½ cups uncooked orzo pasta
  • 2 6 ounce cans marinated artichoke hearts
  • 1 cucumber seeded and chopped
  • 1 to mato seeded and chopped
  • 1 red onion chopped
  • 1 cup crumbled feta cheese
  • 1 2 ounce can black olives, drained
  • ¼ cup chopped fresh parsley
  • 1 tablespoon lemon juice
  • ½ teaspoon dried oregano
  • ½ teaspoon lemon pepper

Instructions
 

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
  • Drain artichoke hearts, reserving liquid.
  • Combine pasta, artichoke hearts, cucumber, tomato, onion, feta, olives, parsley, lemon juice, oregano, and lemon pepper in a large bowl; toss well. Chill in the refrigerator for 1 hour.
  • Just before serving, drizzle reserved artichoke marinade over salad.

NUTRITION

Nutrition Facts
Greek Orzo Salad
Serving Size
 
6 g
Amount per Serving
Calories
325.8
% Daily Value*
Fat
 
10.2
g
16
%
Saturated Fat
 
4.1
g
26
%
Cholesterol
 
22.3
mg
7
%
Sodium
 
615.2
mg
27
%
Potassium
 
232.8
mg
7
%
Carbohydrates
 
48.7
g
16
%
Fiber
 
4.8
g
20
%
Protein
 
13.1
g
26
%
Vitamin A
 
4.5
IU
0
%
Vitamin C
 
21.5
mg
26
%
Calcium
 
157.2
mg
16
%
Iron
 
2.4
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Salad
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