Greek Orzo Salad

  • Servings: 6-8
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 8 oz. orzo, boiled in salted water until al dente, and then rinsed in cold water
  • 4 oz. feta cheese, crumbled
  • 7.5 oz jar of marinated artichoke hearts, diced
  • 7.5 oz jar of roasted red peppers, diced
  • 3 green onions, thinly sliced
  • 2 medium tomatoes, diced
  • 4 Tablespoons lemon juice
  • 5 Tablespoons extra virgin olive oil
  • 1/4 teaspoon salt (more if desired)
  • 1/2 teaspoon ground black pepper


1. Combine all ingredients, cover, and refrigerate until needed.

*It is best made 1 day ahead of time to allow the flavors to marry. There are also a number of different ingredients in this salad. Feel free to vary them as you wish. Other ingredients like: diced bulb fennel, minced parsley, and chopped olives could also work well.

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