Greek Orzo Salad
by Best Nice Deals Team
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
Print Recipe
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.
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