Artichoke and Olive Orzo Salad: A Mediterranean Delight Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
