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Orzo Salad

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Ingredients Method

Ingredients
  

  • Makes 8 to 10 servings
  • ½ cup fresh lemon juice
  • ½ cup extra-light olive oil
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons chopped fresh chives
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 1-pound box orzo pasta, cooked and drained
  • 1 seedless cucumber diced
  • 1 pint grape tomatoes halved
  • 1 14-ounce can quartered artichoke hearts, drained
  • 1 6-ounce can whole pitted black olives, drained
  • 4 ounces feta cheese crumbled
  • Garnish: fresh oregano

Method
 

  1. In a small bowl, combine lemon juice, olive oil, oregano, chives, salt, and pepper, whisking to combine; set aside.
  2. In a large bowl, combine pasta, cucumber, tomatoes, artichoke hearts, black olives, and feta cheese. Pour lemon-juice mixture over pasta mixture, stirring to combine well. Cover, and refrigerate for 1 hour. Garnish with fresh oregano, if desired.