Orzo salad w/ tomato, artichoke & feta

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Orzo salad w/ tomato, artichoke & feta calories by ingredient
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Number of Servings: 6


    1 1/2 cups uncooked orzo pasta
    2 (6 ounce) cans marinated artichoke
    1 tomato, seeded and chopped
    1 cucumber, seeded and chopped
    1 red onion, chopped
    1 cup crumbled feta cheese
    1 (2 ounce) can black olives, drained
    1/4 cup chopped fresh parsley
    1 tablespoon lemon juice
    1/2 teaspoon dried oregano
    1/2 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

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