How to make it

  • 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, tomato, cucumber, onion, feta, parsley, lemon juice, oregano and lemon pepper. Combine olive oil with vinegar and pour over salad. Toss and chill for 1 hour in refrigerator.
  • Just before serving, drizzle about 3 tbsp. artichoke marinade over salad.

Reviews & Comments 4

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  • tupelohoney17 6 years ago
    Oh alternate eating/cooking ego is Italian..even though I cook a mean corned beef and cabbage...(Large Leprechaun) I have everything but the orzo and I will buy that tomorrow and give this a try..sounds wonderful! Thanks for the post!
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    " It was excellent "
    pinkpasta ate it and said...
    I love this! Will definitely make this.
    High 5, and beautiful. :D
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  • lafluers 11 years ago
    This sounds like a good summer salad. I'll definately try it.
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    " It was excellent "
    fizzle3nat ate it and said...
    This sounds great! A lot of flavors that I love, plus it sounds fresh; refreshing. Thanks for sharing. A definite save and must-try. - Natalie
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