Greek Orzo Salad

Greek Orzo Salad

Prep Time: 1 hr 10 min Chill Time: 1 hr Cook Time: 10 min Servings: 6

Ingredients

1 ½ c uncooked orzo pasta

12 oz. marinated artichoke hearts, chopped

2 Roma tomatoes, seeded and chopped

1 small red onion, finely chopped

1 block of feta cheese, crumbled

¼ c Kalamata olives, sliced and drained

1 fresh lemon, juiced

½ tsp dried oregano or 1 ½ tsp fresh oregano minced

2/3 c Greek Dressing 

2 Tbsp capers, drained

Instructions

In a large pot, bring lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente. Drain the pasta and rinse it under cold water to stop the cooking process.

In a large bowl, combine the cooked pasta, artichoke hearts, tomato, cucumber, onion, feta cheese, olives, lemon juice, oregano, and capers.

Toss the ingredients until they are evenly combined, then chill the pasta salad in the refrigerator for one hour.

Just before serving, drizzle Greek dressing over the pasta salad and toss it again to ensure that all ingredients are coated with the dressing.