Greek Orzo Salad
Servings: 6
Ingredients
- 1 ½ C. Orzo pasta uncooked
- 1 C. Cherry tomatoes halved
- 12 oz. Canned artichoke hearts, reserve the liquid
- 1 Red onion chopped
- 1 Cucumber seeded and chopped
- 1 C. Feta crumbled
- 1 Tbsp. Lemon juice
- ¼ C. Fresh parsley chopped
- ½ tsp. Oregano
- ½ tsp. Lemon pepper
Instructions
- Cook the Orzo pasta in boiling water for 8-10 minutes until tender. Drain and rinse under cold water to cool down completely.
- Add the cooled pasta and the remaining ingredients to a large mixing bowl. Stir to combine.
- Drizzle reserve liquid from the canned artichokes over the mixture and toss to incorporate well.
- Serve immediately or chill before serving if desired.
- Enjoy!
Nutrition
Serving: 1g | Calories: 324kcal | Carbohydrates: 54g | Protein: 13g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 480mg | Fiber: 6g | Sugar: 5g