Best Greek Orzo Artichoke Salad Recipes

GREEK ORZO ARTICHOKE SALAD

Greek Orzo Artichoke Salad image

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!

Provided by Busters friend

Categories Vegetable

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups orzo pasta, uncooked
12 ounces marinated artichoke hearts (2 - 6 ounce cans)
1 tomatoes, seeded and chopped
1 cucumber, seeded and chopped
1 red onion, chopped
2 garlic cloves, crushed
1 cup feta cheese, crumbled
2 ounces black olives, drained (2 ounce can)
1/4 cup parsley, chopped
1 tablespoon lemon juice
1/2 teaspoon oregano, dried
1/2 teaspoon lemon pepper

Steps:

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, garlic, 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.

Nutrition Facts : Calories 283.3, Fat 7.2, SaturatedFat 4, Cholesterol 22.2, Sodium 422, Carbohydrate 44.6, Fiber 5.6, Sugar 4.6, Protein 11.9

GREEK ORZO SALAD WITH CHICKPEAS & ARTICHOKE HEARTS

Greek Orzo Salad With Chickpeas & Artichoke Hearts image

Quintessential Greek flavors - feta, lemon and dill - combine perfectly in this hearty salad. To complete the Mediterranean mood, try pairing it with a Greek Retsina or a Portuguese Vinho Verde. From EatingWell magazine May/June 1996, and "EatingWell Serves Two" Dietary Exchanges: 4 starch, 2 vegetable, 1 very lean meat, 1 fat (4 Carbohydrate Serving). Posted for ZWT6. NOTE: Recipe amended to indicate fresh lemon juice and optional addition of some greek seasoning for more flavor.

Provided by kitty.rock

Categories Beans

Time 39m

Yield 2 salads, 2 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup orzo pasta or 1/2 cup other tiny pasta
1 1/2 teaspoons extra-virgin olive oil
1 garlic clove, crushed and peeled
1/8 teaspoon salt
1 1/2 tablespoons fresh lemon juice
1/8 teaspoon fresh ground pepper
1 (14 ounce) can artichoke hearts, drained and chopped
1 (7 ounce) can chickpeas, rinsed
1/3 cup crumbled feta cheese
2 tablespoons chopped fresh dill or 2 teaspoons dried dill
1 1/2 tablespoons chopped of fresh mint or 1 1/2 teaspoons dried mint
1 large tomatoes, chopped (deseeded)
2 cups baby spinach leaves
1 teaspoon all purpose Greek seasoning (I recommend Konriko as it has no MSG)

Steps:

Bring a small saucepan of water to a boil. Cook orzo until just tender, about 9 minutes, or according to package directions. Drain and rinse under cold water until cool. Press to remove excess water. Transfer to a medium bowl and toss with oil.
Mash garlic and salt into a paste with the back of a spoon in a medium bowl. Whisk in lemon juice and pepper. Add the cooked orzo, artichokes, chickpeas, feta, dill and mint; toss gently to combine. Add tomatoes and toss again.
Divide spinach between 2 plates and top with the salad.

Nutrition Facts : Calories 506.6, Fat 11.5, SaturatedFat 4.7, Cholesterol 22.2, Sodium 872.8, Carbohydrate 85.3, Fiber 25.1, Sugar 6.9, Protein 21.7

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