Artichoke and Olive Orzo Salad Recipe

Introduction

This Artichoke and Olive Orzo Salad is a bright, flavorful dish perfect for warm weather or as a side to your favorite mains. With tender orzo pasta, tangy artichokes, and briny olives, it’s a simple salad that comes together quickly and packs a punch of Mediterranean flavors.

Ingredients

• 1 cup orzo pasta
• 1 cup marinated artichoke hearts, drained and chopped
• 1/2 cup Kalamata or green olives, pitted and sliced
• 3 tablespoons olive oil
• 2 tablespoons fresh herbs (such as parsley, basil, or oregano), chopped
• Salt and pepper to taste

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, usually 8-10 minutes. Drain and rinse under cold water to stop cooking and cool the pasta.
2. Step 2: In a large bowl, combine the cooled orzo with chopped artichoke hearts, sliced olives, olive oil, and fresh herbs. Toss gently to mix everything evenly. Season with salt and pepper to taste.

Tips & Variations

• For extra flavor, add a squeeze of fresh lemon juice or a splash of red wine vinegar before serving.
• Mix in some diced roasted red peppers or sun-dried tomatoes to add sweetness and color.
• Use fresh herbs like mint or dill for a different herbal note.
• Add crumbled feta cheese for a creamy, salty touch.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors actually develop more after resting. Serve chilled or at room temperature. If the orzo absorbs too much dressing overnight, add a little extra olive oil before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen artichoke hearts?

Yes, thaw and drain them well before using to avoid excess moisture in the salad.

Is this salad suitable for meal prep?

Absolutely! It holds up well in the fridge and tastes great the next day, making it a perfect make-ahead lunch or side dish.

Artichoke and Olive Orzo Salad Recipe

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4.9 from 115 reviews

A fresh and flavorful Artichoke and Olive Orzo Salad combining tender orzo pasta with marinated artichokes, briny olives, and fragrant herbs, all tossed in a light olive oil dressing. Perfect as a light lunch or a vibrant side dish.

• Author: Mick
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

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Salad Ingredients

• 1 cup orzo pasta
• 1 cup marinated artichoke hearts, chopped
• 1/2 cup mixed olives, pitted and sliced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh basil, chopped
• 3 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• Salt, to taste
• Black pepper, to taste

Instructions

1. Cook Orzo: Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions, typically 8-10 minutes, until al dente. Drain and rinse under cold water to stop cooking and cool the pasta.
2. Prepare Dressing: In a large mixing bowl, combine the extra virgin olive oil, lemon juice, salt, and black pepper. Whisk together until well blended.
3. Toss Salad: Add the cooled orzo, chopped artichoke hearts, sliced olives, parsley, and basil to the bowl with the dressing. Gently toss everything together until the ingredients are evenly coated and distributed.
4. Chill and Serve: Refrigerate the salad for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature as a refreshing side or light main dish.

Notes

• Use marinated artichoke hearts for added flavor without extra prep.
• Feel free to substitute fresh herbs with dried herbs if fresh are unavailable.
• This salad can be made a day ahead and stored in the refrigerator for up to 2 days.
• Add feta cheese or sun-dried tomatoes for extra richness and color.

Keywords: artichoke salad, olive orzo salad, Mediterranean pasta salad, vegetarian salad, light lunch