3 cups orzo pasta, cooked, drained and cooled
2 cups cherry or grape tomatoes, halved
2 small jars marinated artichoke hearts (with marinade)
1 cup kalamata olives
3 Tbsp chopped flat-leaf parsley
3 Tbsp chopped fresh basil
4 oz feta cheese
2 Tbsp lemon zest
salt
pepper
Mix all ingredients together and let sit covered in fridge about 4 hrs. Serve chilled.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment