Mediterranean Orzo Salad

By spend with pennies

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Ingredients

1½ cups orzo (uncooked, about 8 ounces)
1½ cups sliced English cucumber (or mini cucumbers)
3 Roma tomatoes (seeded and diced, or 1 ½ cups halved grape tomatoes )
1 bell pepper (any color, seeded and diced)
2 green onions (thinly sliced)
1 (14 ounce) can artichoke hearts (drained and chopped)
2 ounces crumbled feta cheese (about ½ cup)
chopped fresh parsley (for garnish)
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
¾ teaspoon dried dill
½ teaspoon garlic powder
½ teaspoon salt

Prep Time15mins
Cook Time10mins
Servings8

Instructions

Cook orzo in salted water according to package directions. Drain well and rinse under cold water. Set aside.

While the orzo is cooking, chop the vegetables. Drain the artichokes well and chop into bite sized pieces.

In a large bowl, combine the artichokes, orzo, cucumber, tomatoes, bell pepper, and green onions.

Add the dressing ingredients, olive oil, lemon juice, red wine vinegar, dried dill, garlic powder, and salt. Toss well to coat.

Add the feta cheese and parsley if using. Gently toss and refrigerate at least 2 hours before serving.

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