Artichoke and Olive Orzo Salad Recipe
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.
- 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
Scale
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
- 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.
- Prepare Dressing: In a large mixing bowl, combine the extra virgin olive oil, lemon juice, salt, and black pepper. Whisk together until well blended.
- 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.
- 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
Find it online: https://famdishes.com/artichoke-and-olive-orzo-salad-recipe-2/
