Guest guest Posted January 4, 2009 Report Share Posted January 4, 2009 _Greek Orzo Salad_ Ingredients * 1 1/2 cups uncooked orzo pasta * 2 (6 ounce) cans marinated artichoke hearts, diced * 1 cup cherry tomatoes, quartered * 1 cucumber, seeded and chopped * 1 red onion, diced * 1 cup crumbled feta cheese * 1 (2 ounce) can black olives, diced * 1/4 cup chopped fresh parsley * 1/2 cup chopped fresh basil * 1 tablespoon lemon juice (optional) * 1/2 teaspoon dried oregano * 1/2 teaspoon lemon pepper * 1/2 teaspoon salt Directions 1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts, reserving juice. 2. In pretty large bowl combine pasta, artichoke hearts (without juice), tomatoes, cucumber, onion, feta, olives, basil, parsley, salt, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator. 3. Just before serving, drizzle reserved artichoke juice over salad. 4. Serves 6 (make a double recipe and watch it disappear) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2009 Report Share Posted January 4, 2009 This sounds delicious. I printed it and will try it asap. Welcome to the group Donna Sent from my Verizon Wireless BlackBerry JD Schaefer <jdrows Sun, 04 Jan 2009 14:03:38 Hello & Orzo Recipe from new member _Greek Orzo Salad_ Ingredients * 1 1/2 cups uncooked orzo pasta * 2 (6 ounce) cans marinated artichoke hearts, diced * 1 cup cherry tomatoes, quartered * 1 cucumber, seeded and chopped * 1 red onion, diced * 1 cup crumbled feta cheese * 1 (2 ounce) can black olives, diced * 1/4 cup chopped fresh parsley * 1/2 cup chopped fresh basil * 1 tablespoon lemon juice (optional) * 1/2 teaspoon dried oregano * 1/2 teaspoon lemon pepper * 1/2 teaspoon salt Directions 1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts, reserving juice. 2. In pretty large bowl combine pasta, artichoke hearts (without juice), tomatoes, cucumber, onion, feta, olives, basil, parsley, salt, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator. 3. Just before serving, drizzle reserved artichoke juice over salad. 4. Serves 6 (make a double recipe and watch it disappear) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2009 Report Share Posted January 4, 2009 Me, too. Especially since artichokes are my new favorite thingy! sue thelilacflower wrote: > This sounds delicious. I printed it and will try it asap. > Welcome to the group > Donna > Sent from my Verizon Wireless BlackBerry > > > JD Schaefer <jdrows > > Sun, 04 Jan 2009 14:03:38 > > Hello & Orzo Recipe from new member > > > _Greek Orzo Salad_ > Ingredients > > * 1 1/2 cups uncooked orzo pasta > * 2 (6 ounce) cans marinated artichoke hearts, diced > * 1 cup cherry tomatoes, quartered > * 1 cucumber, seeded and chopped > * 1 red onion, diced > * 1 cup crumbled feta cheese > * 1 (2 ounce) can black olives, diced > * 1/4 cup chopped fresh parsley > * 1/2 cup chopped fresh basil > * 1 tablespoon lemon juice (optional) > * 1/2 teaspoon dried oregano > * 1/2 teaspoon lemon pepper > * 1/2 teaspoon salt > > Directions > > 1. Bring a large pot of lightly salted water to a boil. Add pasta and > cook for 8 to 10 minutes or until al dente; drain. Drain artichoke > hearts, reserving juice. > 2. In pretty large bowl combine pasta, artichoke hearts (without > juice), tomatoes, cucumber, onion, feta, olives, basil, parsley, > salt, lemon juice, oregano and lemon pepper. Toss and chill for 1 > hour in refrigerator. > 3. Just before serving, drizzle reserved artichoke juice over salad. > 4. Serves 6 (make a double recipe and watch it disappear) > > > > > Quote Link to comment Share on other sites More sharing options...
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