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Greek Orzo Salad Recipe

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This recipe for Greek Orzo Salad, by , is from The Cianciolo Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marie Devins
Added: Friday, August 28, 2009


112 c uncooked orzo
2 (6 oz) cans marinated artichoke hearts
1 tomato, seeded and chopped
1 cucumber, seeded and chopped
1 red onion, chopped
1 c crumbled feta cheese
1 (2 oz) can black olives, drained
1/4 c chopped fresh parsley
1 T lemon juice
1/2 tsp dried oregano
1/2 tsp lemon pepper

Bring a large pot of salted water to a boil. Add the pasta and cook for 8-10 minutes or until al dente. Drain artichoke hearts and reserve liquid.
In a large bowl combine pasta, artichoke, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour.
Just before serving drizzle reserved artichoke liquid over salad.




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