Greek orzo salad with artichoke hearts and feta is a tasty, eye-catching dish. For this one, I get a lot of requests.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 25 mins |
| Servings: | 6 |
Ingredients
- 1 ½ cups uncooked orzo pasta
- 2 (6 ounce) cans marinated artichoke hearts
- 1 cucumber, seeded and chopped
- 1 tomato, seeded and chopped
- 1 red onion, chopped
- 1 cup crumbled feta cheese
- 1 (2 ounce) can black olives, drained
- ¼ cup chopped fresh parsley
- 1 tablespoon lemon juice
- ½ teaspoon dried oregano
- ½ teaspoon lemon pepper
Instructions
- Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
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- Drain artichoke hearts, reserving liquid.
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- Gather prepared ingredients together.
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- Combine pasta, artichoke hearts, cucumber, tomato, onion, feta, olives, parsley, lemon juice, oregano, and lemon pepper in a large bowl; toss well. Chill in the refrigerator for 1 hour.
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- Just before serving, drizzle reserved artichoke marinade over salad.
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- Enjoy!
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Nutrition Facts
| Calories | 326 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 22 mg |
| Dietary Fiber | 5 g |
| Protein | 13 g |
| Saturated Fat | 4 g |
| Sodium | 615 mg |
| Sugars | 5 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
As written it is dry and blah. I have to add olive oil (surprised it isn’t an ingredient since this is mediterranean) and salt.
LOVE IT!!
I have made this in the past with the ingredients listed and it was fabulous. This time around I found myself with no tomatoes (I know, a sin in my house) so I substituted with roasted red bell peppers. I also added a package of smoked salmon …so good …I have so many leftovers that meal planning for work this week will be a breeze!
This was good…i did make a few changes…i used both fresh parsley and oregano…peeled the cucumber…used grape tomatoes…green olives instead of black..only 1 can of artichoke hearts and i did NOT use the juice from the can instead i used about 1/4c of greek salad dressing. It was great. My daughter didnt care for the texture of the orzo but loved the taste…i think this could also be good using about 3c of couscous in place of the orzo.
Yes I made it. It needs more flavor. I made it b4, i used zesty Italian dressing. I was good.
This is a great recipe. It seemed a bit bland so I added 3 tablespoons of Mediterranean salad dressing (Aldi’s) to give it some zest. Perfect!
I added 1/2 cup Greek salad dressing and a splash from the artichoke marinade. I use a pint of grape tomatoes cut in half,and I soak the red onions in water. This is over the top delicious! The leftovers are excellent too. I’m making it again today, the second time in 2 weeks.
Enjoyed this recipe. Used plain hearts instead of marinated because recipe sounded salty Tossed with a lemon vinaigrette. It is a keeper
Delicious – Loved it!
This was delicious, followed your recipe exactly as you said. This will be on my list of make again great pastas. My family and I LOVE pastas .
Be sure to use Kalamata olives, not those tasteless black ‘ripe olives’. Kalamatas are real Greek flavor.
Omg! I could not stop eating this! It’s so flipping delicious and so much wonderful flavor. How can you go wrong with artichoke hearts & (I used Kalamata) olives! It didn’t last long, so, darn, it looks like I’ll have to make some more!
I am not a big cook, but I needed a salad/appetizer and found this recipe. It was easy to do and ended up tasting better than I expected. My family and friends agreed and were stunned to find out that I had made it.
I made it exactly as written and it was pretty bland. I used Kalamata olives and let it sit overnight in the refrigerator. Maybe it was the brand of marinated artichoke hearts I used that lacked umph…
The original recipe makes a huge batch! Next time I will cut the orzo in half and double the cukes and tomatoes. I also used a mixture of olive oil, oregano, salt, and lemon juice in place of the artichoke marinade. Overall a very easy and tasty dish!
I am now officially a Greek orzo salad addict. I have lived off of it for 4 to 5 days on numerous occasions.
Meh. Not a big fan tbh.
Made this exactly as stated and it was DELISH! I have already shared it with my favorite ladies who love this kind of salad…it was that good. Whoever commented that it was dry and lacked flavor had to of done something wrong because that is not the case. I will be making this again…and again…
Followed recipe, added kalamata olives, didn’t have lemon pepper so just added some pepper. This makes a huge bowl, more than 6 servings. Added a little bit of creamy caesar dressing the next day. Very refreshing salad. I think next time I will use less Orzo to make it even healthier.
The foundations of this recipe are absolutely great! As many other reviewers did, though, I tweaked. I used Marie’s Greek Salad Dressing (not too overbearing) instead of the marinade, left out the red onion, and doubled up on the lemon. In the future, I’ll probably cut down on the amount of orzo. It’s up to one’s own taste, and I wanted to make this mostly a salad rather than a cold pasta dish. As others did, I gave it more time in the refrigerator, giving it more time to meld those wonderful fresh ingredients. Will definitely be doing again!
this came out amazing. before I poured artichoke juice on the salad I did a sample of it with just the artichoke juice, and then another sample of it with Greek salad dressing, then another sample with the combination of both Greek dressing Ken’s brand and the artichoke juice. The combination of the Greek dressing on the artichoke juice was much better. The artichoke juice made it two artichokie flavor.