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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Greek Orzo Salad Recipe

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This recipe for Greek Orzo Salad is from The Dance Technics Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ˝ cups uncooked orzo pasta
2 (6 ounces) cans marinated artichoke hearts
1 tomato, seeded and chopped
1 cucumber, seeded and chopped
1 red onion, chopped
1 cup crumbled feta cheese
1 (2 ounce) can black olives, drained
˝ cup chopped fresh parsley
1 tbsp. lemon juice
˝ tsp. dried oregano
˝ tsp. lemon pepper
Green Vinagrette dressing
Directions:
Directions:
1. Bring a pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente. Drain.
2. Drain artichoke hearts
3. In a large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Add a small splash of the green vinaigrette dressing to keep it from sticking.
4. Just before serving, add a little more dressing, mix up and you’re good to go!

 

 

 

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