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GREEK ORZO SALAD
CARROLL FAMILY, ARLINGTON, MA
INGREDIENTS
Serves about 6
1 1/2 cups dried orzo pasta
1 (8-ounce) can marinated artichoke hearts and liquid
1 pint cherry tomatoes, sliced 2 small cucumbers, chopped 1 red onion, chopped 1 cup crumbled feta cheese 1 (8-ounce) jar pitted kalamata
olives, drained
1/4 cup chopped fresh parsley
1 tablespoon lemon juice
1/2 teaspoon dried oregano
1 to 2 tablespoons extra-virgin olive oil or salad dressing, to moisten (optional)
“We love this recipe for Greek Orzo Salad. It’s one of our bring-to-the-beach favor- ites, and it stores well in the refrigerator for two to three days.” Corinne Carroll
PREPARATION
1. In a pot of boiling, lightly salted water, cook the orzo according to the instructions on the package until al dente, 8 to 10 minutes.
2. Drain the artichokes, reserving the liquid. In a large bowl, combine the orzo, tomato, cucumber, onion, feta, olives, parsley, lemon juice and oregano. Toss well, cover and refrig- erate until chilled, at least 1 hour.
3. Before serving, stir in the reserved artichoke liquid and olive oil or salad dressing.
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