Orzo salad w/ tomato, artichoke & feta
- Number of Servings: 6
Ingredients
1 1/2 cups uncooked orzo pasta2 (6 ounce) cans marinated artichokehearts1 tomato, seeded and chopped1 cucumber, seeded and chopped1 red onion, chopped1 cup crumbled feta cheese1 (2 ounce) can black olives, drained1/4 cup chopped fresh parsley1 tablespoon lemon juice1/2 teaspoon dried oregano1/2 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.
2. 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.
3. Just before serving, drizzle reserved artichoke marinade over salad
(I made my salad without the reserved marinade to cut some calories and it tasted just as great)
Serving Size: Makes about six 1-cup servings
2. 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.
3. Just before serving, drizzle reserved artichoke marinade over salad
(I made my salad without the reserved marinade to cut some calories and it tasted just as great)
Serving Size: Makes about six 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 308.2
- Total Fat: 10.3 g
- Cholesterol: 22.2 mg
- Sodium: 494.6 mg
- Total Carbs: 44.7 g
- Dietary Fiber: 2.8 g
- Protein: 9.7 g
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