Greek Orzo Salad

4.4
(650)

This orzo salad is a delicious, colorful salad with artichoke hearts and feta. I receive a lot of requests for this one.

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Prep Time:
15 mins
Cook Time:
10 mins
Additional Time:
1 hrs
Total Time:
1 hrs 25 mins
Servings:
6

Ingredients

  • 1 ½ cups uncooked orzo pasta

  • 2 (6 ounce) cans marinated artichoke hearts

  • 1 cucumber, seeded and chopped

  • 1 tomato, seeded and chopped

  • 1 red onion, chopped

  • 1 cup crumbled feta cheese

  • 1 (2 ounce) can black olives, drained

  • ¼ cup chopped fresh parsley

  • 1 tablespoon lemon juice

  • ½ teaspoon dried oregano

  • ½ teaspoon lemon pepper

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.

  2. Drain artichoke hearts, reserving liquid.

  3. Combine pasta, artichoke hearts, cucumber, tomato, onion, feta, olives, parsley, lemon juice, oregano, and lemon pepper in a large bowl; toss well. Chill in the refrigerator for 1 hour.

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

    close up of a bowl of Greek orzo salad
    Dotdash Meredith Food Studios

Nutrition Facts (per serving)

326 Calories
10g Fat
49g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 326
% Daily Value *
Total Fat 10g 13%
Saturated Fat 4g 21%
Cholesterol 22mg 7%
Sodium 615mg 27%
Total Carbohydrate 49g 18%
Dietary Fiber 5g 17%
Total Sugars 5g
Protein 13g
Vitamin C 22mg 108%
Calcium 157mg 12%
Iron 2mg 13%
Potassium 233mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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