Greek Orzo Salad Recipe: Picture & Picnic Perfect!

In Foodie Tips & Tidbits by Christine McKellar

Summertime if the opportune time for fun outdoor gatherings; picnics, holidays and patio/pool BBQ’s. A light lovely and delicious salad always serves as a welcome side dish or even as a light entree.

Greek Orzo Salad


1 1/2 cups uncooked orzo pasta

2 (6 ounce) cans marinated artichoke hearts

1 tomato, seeded and chopped

1 cucumber, seeded and chopped

1 red onion, chopped

1 cup crumbled feta cheese

1 (2 ounce) can black olives, drained

1/4 cup chopped fresh parsley

1 tablespoon lemon juice

1/2 teaspoon dried oregano

1/2 teaspoon lemon pepper


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

Recipe compliments of: