This recipe is great if you’re trying to up your veggie intake because it is so versatile.
You can add or subtract any veggies you want without sacrificing flavor.
The more veggies you add, the more filling and nutritious the salad will be!
Ingredients:
- 1 ½ cups uncooked orzo pasta
- 2 (6 ounce) cans artichoke hearts
- 1 large tomato, seeded and chopped
- 1 cucumber, chopped
- 1 red onion, minced
- 1 cup crumbled feta cheese
- 1 (2 ounce can) sliced black olives, drained
- 1 red bell pepper, diced
- ¼ cup chopped fresh parsley
- 1 tablespoon lemon juice
- ½ teaspoon black pepper
- 1 tsp salt
Directions:
- Bring a large pot of lightly salted water to a boil.
- Cook orzo according to package directions (likely 8-10 minute); drain.
- While orzo cooks, drain artichoke hearts, reserving liquid.
- In a large bowl, combine orzo pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, red bell pepper, parsley, lemon juice, oregano and salt and pepper.
- Toss and chill for 1 hour in refrigerator.
- Just before serving, drizzle reserved artichoke marinade over salad.