Greek Orzo Salad is a fresh and healthy, yet filling, potluck dish that really goes a long way! The oil from the olives and artichoke hearts combine with the lemon juice to make a nice, light dressing that complements the orzo and veggies without being too overbearing.
6 to 8 ozs. of orzo, cooked according to directions
1 jar of pitted kalamata or black olives, drained and chopped
1 jar of artichoke hearts in oil, drained and chopped
1 red bell pepper, chopped
1 english cucumber, peeled and chopped
1 red onion, chopped
8 ozs. firm feta, drained and cubed
Fresh lemon juice, to taste
Salt, to taste
Pepper, to taste
Olive oil, to taste
Combine all of the above ingredients in a large bowl. You may not need to use the olive oil as the oil from the olives and artichokes, combined with lemon juice, are usually enough.
Cover and store in the fridge until potluck time! Can be made a day ahead of time.