Greek Orzo Salad

Ingredients

Lemon Vinaigrette:

• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/4 teaspoon coarse ground black pepper

Pasta Salad:

• 12 ounces orzo pasta, cooked and drained
• 6 ounces marinated artichoke hearts, chopped
• 1 pint grape tomatoes, halved
• 1 cucumber, peeled, seeded and chopped
• 1/2 red onion, minced
• 1/2 cup kalamata olives, sliced
• 1 cup feta cheese, diced

Directions

• In a medium bowl whisk together olive oil, red wine vinegar, lemon juice, dried oregano, salt, and black pepper.
• In a large bowl add the cooked orzo, artichoke hearts, grape tomatoes, cucumber, red onion, olives, and feta cheese.
• Toss gently with dressing. Serve warm or refrigerate for a refreshing side.

Download recipe here.