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Greek Orzo Salad

  • 6servings
  • 10minutes
  • 348calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsChromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups uncooked orzo pasta

  2. 2 (6 ounce) cans marinated artichoke hearts

  3. 1 tomato, seeded and chopped

  4. 1 cucumber, seeded and chopped

  5. 1 red onion, chopped

  6. 1 cup crumbled feta cheese

  7. 1 (2 ounce) can black olives, drained

  8. 1/4 cup chopped fresh parsley

  9. 1 tablespoon lemon juice

  10. 1/2 teaspoon dried oregano

  11. 1/2 teaspoon lemon pepper

Instructions Jump to Ingredients ↑

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid.

  2. 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.

  3. Just before serving, drizzle reserved artichoke marinade over salad.

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