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Artichoke & Orzo Salad


12 oz Artichoke Hearts (6 oz cans)
2 oz Kalamata Olives
1 Cup Feta Cheese (Crumbled)
1 Tablespoon Lemon Juice
1/2 Teaspoon Lemon Pepper
1/2 Teaspoon Oregano (Dried)
1 1/2 Cup Orzo (Uncooked)
1/4 Cup Basil (Fresh, chopped)
1/4 Cup Toasted Pine Nuts
1 Medium Red Onion (Chopped)
1 Medium Tomatoes (Seeded & chopped)


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.

In large bowl combine pasta, artichoke hearts, tomato, onion, feta, olives, basil, pine nuts, lemon juice, oregano and lemon pepper.

Toss and chill for 1 hour in refrigerator.

Just before serving, drizzle reserved artichoke marinade over salad (optional)

Or Just before serving, dizzle extra virgin olive oil over salad (optional)

George Christidis