More In The Kitchen
Mediterranean Orzo Pasta
Updated: Wednesday, April 23 2014, 10:23 AM CDT
Made by: Melanie Pavlovic, Registered Dietitian for County Market
1 cup orzo pasta, uncooked
1 Jar Marinated artichoke hearts,
drained, diced, juice reserved
1 bunch green onions, sliced
½ cup pitted kalamata olives, sliced
½ red onion, diced
½ pint of cherry or grape tomatoes,
½ cup crumbled feta cheese
1 Tablespoon lemon juice
Black pepper to taste
1 teaspoon dried parsley
1. Boil 1 cup of the orzo pasta
according to package instructions.
2. Meanwhile prepare remaining
ingredients and add artichokes, sliced green onions, kalamata olives, red
onions, sliced tomatoes, feta cheese, and lemon juice to a large bowl.
Mix all ingredients well.
3. Drain orzo pasta to remove excess
water and then add to bowl. Mix in orzo until evenly distributed.
4. Add freshly ground black pepper to
taste and dried parsley and mix well.
5. Drizzle the reserved artichoke
marinade juice over the pasta salad and mix.
6. Refrigerate at least 1 hour before
serving. Best when eaten within 24-48 hours.