Ingredients and Weight:
- Orzo pasta: 1 pound
- Red onion: 1 medium, chopped
- Kalamata olives: 1 cup, pitted and halved
- Feta cheese: 1 cup, crumbled
- Cucumbers: 2 medium, chopped
- Tomatoes: 1 pint, chopped
- Bell peppers (any color): 1 medium, chopped
- Artichoke hearts: 1 can (14 ounces), quartered
- Lemon juice: 1/4 cup
- Olive oil: 1/2 cup
- Dried oregano: 1 teaspoon
- Salt and pepper: to taste
Preparation Time:
15 minutes
Cooking Time:
10 minutes
Difficulty Level:
2
Preparation Method Steps:
- Cook the orzo pasta according to the package directions.
- Drain the pasta and rinse with cold water.
- In a large bowl, combine the orzo, red onion, olives, feta, cucumbers, tomatoes, bell peppers, and artichoke hearts.
- In a small bowl, whisk together the lemon juice, olive oil, oregano, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Serve immediately or refrigerate for later.
Nutritional Information:
- Calories: 350
- Fat: 15 grams
- Carbohydrates: 45 grams
- Protein: 10 grams
- Fiber: 5 grams
Dish Characteristics:
- Flavorful and refreshing
- Ideal for summer lunches or potlucks
- Versatile and can be customized to your preferences
User Comments:
- "This Greek orzo salad is the perfect side dish for any summer gathering. It's light, flavorful, and easy to make." - Sarah J.
- "I love the combination of flavors in this salad. The olives, feta, and artichoke hearts add a delicious Mediterranean twist." - John H.
- "This salad is so refreshing and healthy. It's a great way to get your daily dose of vegetables." - Mary B.
Special Precautions and Tips:
- Use fresh, high-quality ingredients for the best flavor.
- If you don't have any lemon juice, you can substitute white wine vinegar.
- To save time, you can use pre-cooked orzo pasta.
- This salad is best served chilled, so make it a few hours ahead of time or refrigerate it overnight.
