Recipe of the Week


Prep Time: 1½ Hours
Yields: 6 Servings

The literal Italian translation for "orzo" is "barley," but orzo pasta is rice-shaped pasta traditionally used in soups. This cold pasta salad combines orzo with marinated artichoke hearts, feta cheese and mixed olives to create a great-tasting dish straight from the Greek isles.

1½ cups uncooked orzo pasta
1 cucumber
1 (12-ounce) jar marinated artichoke hearts, sliced and marinade reserved
1 pint cherry or grape tomatoes, halved
¼ cup minced yellow bell pepper
1 red onion, halved and thinly sliced
8-ounces marinated Feta cheese, diced
1 (2-ounce) can sliced black olives, drained
1 cup Italian olive salad, with liquid
¼ cup chopped parsley
1 tsp chopped oregano
salt and cracked black pepper to taste
granulated garlic to taste
2 prosciutto slices, (¼-inch) diced

Bring a large pot of lightly salted water to a rolling boil. Add pasta and cook 8–10 minutes or until al dente. Peel cucumber, slice in half lengthwise, seed and slice each half. Drain orzo, run under cold water until completely cooled and place in a large bowl. Fold in artichoke hearts with marinade, tomatoes, cucumber, bell pepper, onion, feta with marinade, olives, olive salad with liquid, parsley and oregano then mix well. Season to taste with salt, pepper and granulated garlic. Chill at least 1 hour. Serve in a large chilled bowl garnished with prosciutto.

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