1 tomato, seeded and chopped or small cherry or grape tomatoes whole
1 cucumber, seeded and chopped
1 red onion, chopped
1 cup crumbled feta- plain or flavored
black, green and klamata olives, drained and chopped
1/4 cup chopped parsley
1 tbsp lemon juice
1/2 tsp dried oregano
1/2 lemon pepper
green onions
1 can garbanzo beans- drained and rinsed
Spinach salad
Greek Dressing
Instructions
Bring 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 and reserve liquid
In large bowl congine pasta, artichoke hearts, tomato, cucmber, onion, feta, olives, parsely, lemon juice, oregano and lemon pepper. Toss and chill 1 hour in refridgerator
Mix together a little more lemon juice, reserved artichoke juice and greek dressing..pour over salad to marinate
Combine spinach in with salad or pour salad over spinach
Originally Submitted
9/4/2011
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