Recipe for Greek Orzo Salad with Olives 
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Yield:
4
Ingredients:
Amount Ingredient
1 cup orzo
1 tbl extra virgin olive oil
2 x cloves garlic peeled and minced
1/4 tsp salt
3 tbl lemon juice
1/4 tsp freshly ground pepper
14 oz canned artichoke hearts drain well (not packed in oil)
14 oz canned garbanzo beans drain, rinse well
1/4 cup sliced black olives
3 tbl chopped fresh mint leaves
2 cup chopped fresh tomatoes
1 cup reduced fat feta cheese
Instructions:
Instructions: Boil water with salt. Add pasta and cook until al dente (3-5 minutes). Drain with cold water and rinse in a colander. Press to remove excess water. Transfer orzo to a large bowl and toss with oil.

Cut artichoke hearts into eighths length-wise and add to the orzo along with the garbanzo beans, olives, mint and 3/4 cup of feta cheese. Toss with lemon juice and pepper.

When ready to serve add tomatoes and sprinkle remaining feta cheese on top.

NOTES : Hoban is a registered Dietitian and Healthy Foods Host (http://custom.bellaonline.com/food_and_wine/healthyfoods_recipe_orzosalad.shtml)

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