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6 servings
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20 min.
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70 min.
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Patrice
via
Allrecipes
Ingredients
- 1 1/2 cups uncooked orzo pasta
- 12 oz. marinated artichoke hearts
- 1 seeded and chopped tomato
- 1 chopped cucumber
- 1 chopped onion
- 1 c. crumbled feta cheese
- 2 oz. black olives (drained)
- 1/4 c. chopped parsley
- 1 tbsp. lemon juice
- 1/2 tsp. dried oregano
- 1/2 tsp. lemon pepper
Directions
- boil a large pot of lightly salted water
- add pasta, cook for 8 to 10 min. (until al dente)
- drain pasta
- drain artichoke hearts, collecting liquid
- toss together pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano, and lemon paper
- chill for 1 h. in refrigerator (or, ideally, overnight)
- add artichoke marinade just before serving
Notes
variations:
- Add about 1/2 c. of italian dressing and 1/4 c. of red wine vinegar
- Instead of artichoke marinade, use 6 tbsp. olive oil, 5 tbsp. red wine vinegar, 1 tbsp. lemon juice, and 2 tsp. dried oregano
- use bottled Greek dressing or Italian dressing instead of artichoke marinade