So if you're already dreading the thought of dragging out the same old pasta salad recipes that you use year after year (and hey, there's a place for them, trust me, I just posted a recipe for Rainbow Pasta Salad maybe a week ago), THIS recipe is definitely a showstopper.
It's a twist on the traditional pasta salad with Greek flavors that are delicious. And with your good friend Li'l Cuisey to chop most of the vegetables (save the tomatoes), you can whip this up in no time.
Bring this as a side dish to your next cook out, and the guests will take notice.
Greek Orzo Salad
1 box uncooked orzo pasta
2 6 oz jars marinated artichoke hearts, chopped, marinade reserved
2 large tomatoes, diced
1 large cucumber, seeded and diced
1/2 red onion, chopped
1 cup crumbled feta cheese
1 2 oz can sliced black olives, drained
4 tsp dried parsley
1/2 tsp dried oregano
1/2 tsp lemon pepper
1/2 cup Greek dressing of choice
2 Tbsp lemon juice
2 Tbsp reserved artichoke marinade
- Bring a large pot of water to a boil. Add pasta and cook until al dente, according to package directions. Drain and cool.
- In a large bowl, combine pasta with all remaining ingredients. Toss and chill in refrigerator for at least 1 hour before serving.