Greek Orzo Artichoke Salad

Total Time
15 mins
10 mins

Received this gem in an email! This will serve well at summer potlucks (with much coming from the garden!) as a side for lovely things off the grill - bluefish, shrimp, maybe even flounder!

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  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.
  2. Drain artichoke hearts, reserving liquid.
  3. In large bowl combine pasta, artichoke hearts, garlic, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.
  4. Just before serving, drizzle reserved artichoke marinade over salad.