Greek Orzo Salad
I love this recipe, it’s so tasty. Bethany doesn’t like some of the ingredients, so I get to eat the whole batch! I like it any time of the year. It’s a light and refreshing salad.
Equipment
- Knives
- Small strainer
Ingredients
- 1/4 Cup Goat or feta cheese (See Notes)
- 1/4 Cup Tomato , seeded and chopped
- 1/4 Cup Cucumber , peeled, seeded, and chopped
- 3 Tbsp Orzo pasta , uncooked
- 2 1/2 Tbsp Marinated artichoke hearts , drained,chopped, reserve liquid
- 2 Tbsp Onion , minced
- 2 Tbsp Celery , chopped small
- 2 Tbsp Black olives , sliced or chopped
Dressing Ingredients
- 2-3 Tbsp Reserved marinated artichoke liquid
- 3/4 tsp Lemon juice
- 1/4 tsp Lemon pepper
- 1/8 tsp Dried basil
- 1/8 tsp Dried oregano
- 1/8 tsp Salt
- 1/32 tsp Red pepper flakes, optional
Instructions
- Bring a small pot of salted water to a boil. Add orzo pasta and cook 8-10 minutes or until al dente. Drain and run cold water over the pasta to cool. Drain again.
- Add all the dressing ingredients to a 1-qt. bowl and whisk to combine. Add the vegetables and the drained pasta. Mix gently, cover, and refrigerate for at least one hour. Overnight is good too. (See Notes)
- Before serving, crumble the cheese over the salad.
Notes
Goat cheese or Feta? I used Feta when I started making this salad. Then Bethany and I tried goat cheese. We both preferred it over the Feta. Goat cheese has a milder flavor and is less salty. If you like Feta, you might want to omit the salt listed in the recipe.
If you refrigerate the salad overnight, mix it again before serving. If dry, add more of the reserved artichoke liquid.
This is wonderful, cold or at room temperature.
Serving suggestions and optional ingredients are not calculated as part of the nutritional facts. All nutritional facts are estimates only.
Nutrition
Serving: 0.75 CupCalories: 180kcalCarbohydrates: 23gProtein: 7gFat: 11gSaturated Fat: 2gCholesterol: 5mgSodium: 500mgPotassium: 150mgFiber: 2gSugar: 2gCalcium: 40mgIron: 1.6mg