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Artichoke and Olive Orzo Salad Recipe

4.4 from 64 reviews

A refreshing and flavorful Artichoke and Olive Orzo Salad featuring tender orzo pasta combined with marinated artichokes, tangy olives, and fresh herbs, all dressed in rich olive oil. Perfect as a light lunch or a vibrant side dish for any meal.

Ingredients

Scale

Pasta

  • 1 cup orzo pasta

Salad Ingredients

  • 1 cup marinated artichoke hearts, drained and chopped
  • 1/2 cup pitted olives, sliced (green or black olives work)
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh herbs (such as parsley, basil, or oregano), finely chopped
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions, usually 8-10 minutes, until al dente. Drain the pasta and rinse briefly under cold water to stop the cooking process and cool it for the salad.
  2. Prepare the Salad Base: In a large mixing bowl, combine the chopped marinated artichoke hearts and sliced olives. Add the fresh chopped herbs for vibrant flavor.
  3. Toss Together: Add the cooled orzo to the bowl with the artichokes, olives, and herbs. Drizzle with extra virgin olive oil, and season with salt and freshly ground black pepper to taste. Mix thoroughly until everything is well coated and combined.
  4. Serve or Chill: The salad can be served immediately or refrigerated for 30 minutes to allow the flavors to meld. It can be enjoyed cold or at room temperature.

Notes

  • For extra zest, add a squeeze of fresh lemon juice or a splash of red wine vinegar.
  • Feel free to add other ingredients like cherry tomatoes, cucumber, or feta cheese for variety.
  • This salad stores well in the refrigerator for up to 2 days.
  • Ensure the orzo is cooled before mixing to prevent the salad from becoming mushy.

Keywords: Artichoke Orzo Salad, Mediterranean Salad, Orzo Salad with Olives, Easy Pasta Salad, Vegetarian Salad