Orzo Salad

Orzo Salad
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  1. Makes 8 to 10 servings
  2. ½ cup fresh lemon juice
  3. ½ cup extra-light olive oil
  4. 2 tablespoons chopped fresh oregano
  5. 2 tablespoons chopped fresh chives
  6. ½ teaspoon salt
  7. ½ teaspoon ground black pepper
  8. 1 (1-pound) box orzo pasta, cooked and drained
  9. 1 seedless cucumber, diced
  10. 1 pint grape tomatoes, halved
  11. 1 (14-ounce) can quartered artichoke hearts, drained
  12. 1 (6-ounce) can whole pitted black olives, drained
  13. 4 ounces feta cheese, crumbled
  14. Garnish: fresh oregano
  1. In a small bowl, combine lemon juice, olive oil, oregano, chives, salt, and pepper, whisking to combine; set aside.
  2. In a large bowl, combine pasta, cucumber, tomatoes, artichoke hearts, black olives, and feta cheese. Pour lemon-juice mixture over pasta mixture, stirring to combine well. Cover, and refrigerate for 1 hour. Garnish with fresh oregano, if desired.
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