Ingredients
- 255 grams dry orzo pasta (1 1/2 cups)
- 2 cans (12 ounce) marinated artichoke hearts (2 x 6 ounce cans)
- 2 Roma tomatoes (seeded and chopped)
- 1 cucumber (English cucumber, chopped)
- 1 red onion, thinly chopped
- 60 grams kalamata olives (pitted, about 20 olives)
- 1/4 cup chopped fresh parsley
- 1/3 cup olive oil (extra virgin)
- 1 garlic clove, fine minced
- Lemon juice (from 1 whole lemon)2 tablespoon fresh lemon juice
- 3 teaspoon dried oregano
- 1 teaspoon lemon pepper
- Salt
- 1 cup crumbled feta cheese
How to Make
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Step 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.
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Step 2: Drain artichoke hearts, reserving 2 tablespoons of the liquid from the jar. Combine the liquid with the olive oil.
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Step 3: In large bowl combine cooked pasta, artichoke hearts, tomatoes, cucumber, onion slices, olives and parsley.
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Step 4: In a small bowl, combine the olive oil mixture with garlic, lemon juice, oregano and lemon pepper. Add to salad, toss, then season with salt. Allow to sit for 40 minutes at room temperature before serving. Mix in the feta just before serving.
We hope you enjoy this recipe!
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