Artichoke and Olive Orzo Salad: A Mediterranean Delight Recipe

Introduction

Imagine enjoying a light yet hearty salad that’s packed with vibrant colors and Mediterranean flavors. This Artichoke and Olive Orzo Salad is a refreshing dish perfect for potlucks, picnics, or a simple weeknight meal.

Ingredients

• 1 cup orzo pasta
• 1 can artichoke hearts, drained and chopped
• 1/2 cup black olives, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 2 tablespoons lemon juice
• 1/4 cup olive oil
• Salt and pepper, to taste

Instructions

1. Step 1: Cook the orzo pasta in boiling water following the package instructions, usually 8-10 minutes. Drain and rinse under cold water to cool and stop cooking.
2. Step 2: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to create the dressing.
3. Step 3: In a large mixing bowl, combine the cooked orzo, chopped artichoke hearts, sliced olives, halved cherry tomatoes, chopped red onion, crumbled feta, and chopped parsley.
4. Step 4: Pour the dressing over the salad and toss gently to coat all ingredients evenly.
5. Step 5: Chill the salad in the refrigerator for at least 1 hour before serving to allow the flavors to meld. Serve as a side dish or a light meal.

Tips & Variations

• If the salad seems dry, add extra olive oil or lemon juice to adjust the consistency.
• For a milder flavor, rinse the olives or feta cheese before adding to reduce saltiness.
• Try adding chopped cucumber or roasted red peppers for extra crunch and color.
• Use fresh artichoke hearts instead of canned for a different texture and taste.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. It’s best served chilled. When reheating, it’s recommended to enjoy it cold or at room temperature for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, small pasta shapes like couscous or small shells can be substituted, but cooking times may vary.

Is this salad suitable for vegans?

This recipe includes feta cheese, which is not vegan. You can omit the feta or use a plant-based cheese alternative to make it vegan-friendly.

Artichoke and Olive Orzo Salad: A Mediterranean Delight Recipe

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★★★★★

4.8 from 98 reviews

This Artichoke and Olive Orzo Salad is a vibrant Mediterranean-inspired dish combining tender orzo pasta with tangy artichoke hearts, briny black olives, juicy cherry tomatoes, crisp red onion, and creamy feta cheese. Tossed in a fresh lemon and olive oil dressing and garnished with parsley, this salad is perfect as a refreshing side or a light, satisfying meal. Easy to prepare and served chilled, it’s ideal for potlucks, picnics, or everyday dining.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes and 1 hour chilling
• Yield: 4 servings 1x
• Category: Salad
• Method: Boiling
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad Ingredients

• 1 cup orzo pasta
• 1 can artichoke hearts, drained and chopped (about 14 oz)
• 1/2 cup black olives, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped

Dressing Ingredients

• 2 tablespoons lemon juice, fresh squeezed
• 1/4 cup extra virgin olive oil
• Salt, to taste
• Black pepper, to taste

Instructions

1. Cook the orzo pasta: Bring a large pot of water to a boil. Add the orzo pasta and cook according to the package instructions, typically 8-10 minutes, until tender but firm to the bite. Drain the pasta and rinse it under cold water to stop the cooking process and cool it completely.
2. Prepare the dressing: In a small bowl, whisk together the fresh lemon juice, olive oil, salt, and pepper until well combined to create a bright, balanced vinaigrette.
3. Combine the salad ingredients: In a large mixing bowl, add the cooled orzo pasta, chopped artichoke hearts, sliced black olives, halved cherry tomatoes, finely chopped red onion, crumbled feta cheese, and chopped fresh parsley. Gently toss to combine all the ingredients evenly.
4. Add the dressing: Pour the prepared lemon and olive oil dressing over the salad. Toss gently but thoroughly to ensure every ingredient is lightly coated with the dressing, enhancing the flavors.
5. Chill and serve: Cover the bowl and refrigerate the salad for at least 1 hour to allow the flavors to meld and the salad to chill. Serve cold as a refreshing side dish or a light main course.

Notes

• If the salad seems dry, increase the amount of olive oil or lemon juice to adjust the consistency to your preference.
• To mellow strong flavors, add extra crumbled feta cheese or fresh parsley for a more balanced taste.
• If the salad tastes too salty, rinse the olives and feta cheese before adding them to reduce excess saltiness.
• This salad can be prepared a day ahead; just keep it refrigerated and toss gently before serving.
• Use fresh lemon juice for the best vibrant flavor in the dressing.

Keywords: Artichoke salad, Orzo salad, Mediterranean salad, Olive salad, Feta cheese salad, Lemon dressing, Easy pasta salad, Vegetarian salad