Orzo Salad
2016-06-17 10:05:41
Ingredients
- Makes 8 to 10 servings
- ½ cup fresh lemon juice
- ½ cup extra-light olive oil
- 2 tablespoons chopped fresh oregano
- 2 tablespoons chopped fresh chives
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 (1-pound) box orzo pasta, cooked and drained
- 1 seedless cucumber, diced
- 1 pint grape tomatoes, halved
- 1 (14-ounce) can quartered artichoke hearts, drained
- 1 (6-ounce) can whole pitted black olives, drained
- 4 ounces feta cheese, crumbled
- Garnish: fresh oregano
Instructions
- In a small bowl, combine lemon juice, olive oil, oregano, chives, salt, and pepper, whisking to combine; set aside.
- 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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