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Greek Orzo Salad

4

85 min

Greek Orzo Salad

Greek Orzo Salad Photo 1

Time

85 min

Serving

6 persons

Calories

326

Rating

4.00★ (650)

Cuisine

Author: Victoria Bailey
This orzo salad is a delicious, colorful salad with artichoke hearts and feta. I receive a lot of requests for this one.

Ingredients

  • uncooked orzo pasta: 1.5 cups
  • marinated artichoke hearts: 2 cans (6 ounce cans)
  • cucumber: 1 piece (chopped)
  • tomato: 1 piece (chopped)
  • red onion: 1 piece (chopped)
  • crumbled feta cheese: 1 cup
  • black olives: 1 can (2 ounce can, drained)
  • parsley: 0.25 cup (fresh; chopped)
  • lemon juice: 1 Tbsp
  • oregano: 0.5 tsp (dried)
  • lemon pepper: 0.5 tsp

Metric Conversion

Stages of cooking

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Greek Orzo Salad Photo 5 4
  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
    Greek Orzo Salad Photo 2
  2. Drain artichoke hearts, reserving liquid.
    Greek Orzo Salad Photo 3
  3. 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.
    Greek Orzo Salad Photo 4
  4. Just before serving, drizzle reserved artichoke marinade over salad.
    Greek Orzo Salad Photo 5

History of the Greek Orzo Salad:

Greek orzo salad is a popular Mediterranean dish that originates from Greece. It is a flavorful combination of orzo pasta, marinated artichoke hearts, feta cheese, veggies, and herbs that create a delicious and refreshing salad. This tasty salad has gained popularity over the years, and it is now often served as a side dish or as a light meal.

Tips and Tricks for Greek Orzo Salad Recipe:

To make the perfect Greek orzo salad, there are a few tips and tricks you should keep in mind. First, make sure to cook the orzo pasta until it's al dente, not overcooked or too mushy. It's crucial to drain the artichoke hearts and reserve the marinade to use in the dressing. The dressing composed of lemon juice, oregano, and lemon pepper goes fabulous with this salad, and it is deliciously tangy.

To amp up the flavor of the salad, add more fresh herbs like basil or mint. You can also pan-roast the artichoke hearts to add a smoky flavor to the salad. Adding in roasted pine nuts or sesame seeds will give the salad a nutty element that makes it even more delicious.

Tips for presenting the dish:

Greek orzo salad should be colorful and inviting. When serving the dish, mix well to ensure that each ingredient is evenly distributed, and transfer to a large serving dish. Decorate the top of the dish with a few sprigs of fresh parsley or basil, sliced cherry tomatoes, or thinly sliced lemon wedges. You can also sprinkle some feta on top for a more visual impact.

The salad should be chilled before serving, so keep it in the refrigerator for at least an hour before serving. When serving as a side dish at a summer barbeque or potluck, place the salad in a clear glass bowl to show off its colors and textures.

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