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12 cups uncooked orzo pasta
16 (6 ounce) cans marinated artichoke hearts
8 tomato, seeded and chopped
8 cucumber, seeded and chopped
8 red onion, chopped
8 cups crumbled feta cheese

8 (2 ounce) cans black olives, drained
2 cups chopped fresh parsley
1/2 cup lemon juice
1 tablespoon and 1 teaspoon dried oregano
1 tablespoon and 1 teaspoon lemon pepper


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

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