The literal Italian translation for "orzo" is "barley,"
but orzo pasta is rice-shaped pasta that is traditionally seen in
soups. In this cold pasta salad that is as unique in taste as it
is in appearance, we have combined orzo with marinated artichoke
hearts, feta cheese and mixed olives to create a great-tasting salad
straight from the Greek isles.
- 1½ cups uncooked orzo pasta
- 2 (6 ounce) cans marinated artichoke hearts
- 1 pint cherry or grape tomatoes, halved
- 1 cucumber
- ¼ cup yellow bell pepper, small diced
- 1 red onion, halved and sliced very thinly
- 1 cup crumbled feta cheese
- 1 (2 ounce) can sliced black olives, drained
- 1 cup Italian olive salad, not drained
- ¼ cup chopped fresh parsley
- 1 tsp fresh oregano, chopped
- salt and freshly ground black pepper to taste
Bring a large pot of lightly slated water to a rolling boil. Add
pasta and cook for 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. Add artichoke hearts with liquid, tomatoes, cucumber, bell
pepper, onion, feta, olives, olive salad, parsley, lemon juice,
oregano and salt and pepper to taste. Chill for at least 1 hour.
Serve in a large chilled bowl.