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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. Drain artichoke hearts, reserving liquid. | 3. In large bowl combine pasta, artichoke hearts, garlic, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator. | 4. Just before serving, drizzle reserved artichoke marinade over salad. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
orzo pasta	1 1/2	cups	uncooked	302.6	0.0	67.32	1.7
artichoke heart	12	ounces	marinated	302.6	0.0	67.32	1.7
tomato	1		seeded chopped	40.2099	8.6898	1.9658	0.4468
cucumber	1		seeded chopped	15.96	2.8728	0.7847	0.2128
red onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	2		crushed	302.6	0.0	67.32	1.7
feta cheese	1	cup	crumbled	396.0	6.135	21.315	31.92
black olive	2	ounces	drained	302.6	0.0	67.32	1.7
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
oregano	1/2	teaspoon		1.325	0.3446	0.045	0.0214
lemon pepper	1/2	teaspoon		302.6	0.0	67.32	1.7

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.