Recipes
Greek Orzo Salad
- Servings: 6-8
- Difficulty: Easy
- Time:
- Provided by: Chris Koetke
- 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
Ingredients Print Recipe
Directions
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.
