Greek Inspired Orzo Salad

This is a great recipe if you need to make something quick for a BBQ, Dinner Party or other sort of gathering and don’t have a lot of time.


1 box Orzo
1 Block Frozen Chopped Spinach
1 Can Chick Peas
1/2 Red Onion- finely chopped
1 Cup Feta Cheese- (You can use more, I do- because Feta makes it betta)
1/2 Cucumber (Peeled, scooped and chopped)
1/2 Cup Chopped Artichoke Hearts
1/2 Yellow Pepper- Diced
1/2 Red Pepper- Diced
Olive Oil

Take spinach out to defrost in plenty of time. Quite often those containers leak when they are defrosting- so be sure to keep a plate or bowl underneath. Drain well. You want to make sure the moisture is removed so that your salad does not become mucky. (I know, such an advanced terminology) I also will wrap the spinach, once removed from the container/brick/packaging and place it in paper towel and squeeze the water out. It works well and you lose less of the spinach that you would if you were to use a colander.

Cook the orzo until desired tenderness. Drain- and set aside to cool off. If it starts to stick, toss it with a bit of olive oil.
Chop, slice and prepare other ingredients while orzo cooks and cools.

For the artichokes, it is up to personal preference- but, I chop the leaves off and only use the meat of the heart. I think it works better here.

In a LARGE bowl- combine all ingredients. Toss with olive oil, salt & pepper.
Refrigerate overnight (if you have time) and toss with a bit more oil before serving as the ingredients will absorb a bit of it.


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