Ingredients
6
6 servings
- •1.5 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
- •0.25 cup chopped fresh parsley
- •1 tablespoon lemon juice
- •0.5 teaspoon dried oregano
- •0.5 teaspoon lemon pepper
Instructions
- Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
- Drain artichoke hearts, reserving liquid.
- Gather prepared ingredients together.
- 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.
- Just before serving, drizzle reserved artichoke marinade over salad.
- Enjoy!
Nutritional Facts
Per 6 servings
- Calories: 326
- Carbohydrate: 49g
- Fat: 10g
- Fiber: 5g
- Protein: 13g
- Sugar: 5g
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