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Greek Orzo Salad

Course Side Dish
Cuisine Mediterranean, salad
Keyword pasta, salad
Prep Time 10 minutes
Cook Time 8 minutes
Resting Time 1 hour
Total Time 1 hour 18 minutes
Servings 8 servings

Ingredients

  • 2 cups uncooked orzo
  • 2 cans 6 oz marinated artichoke hearts (drained and liquid reserved)
  • 24 cherry tomatoes halved
  • 1 1/3 cup crumbled feta cheese
  • 3/4 cup kalamata olives sliced in half
  • 2 Tbsp lemon juice
  • 3/4 tsp dried oregano
  • Freshly sliced basil to taste.

Instructions

  • Boil pasta according to package directions. Drain.
  • Combine orzo, artichoke hearts, tomatoes, feta, kalamata olives, lemon juice, oregano, and fresh basil.
  • Refrigerate for at least an hour.
  • Add reserved artichoke liquid, and stir to combine just before serving.
  • This salad keeps very well, so if you have leftovers, just serve again another day.