Description
A vibrant and flavorful Mediterranean-inspired Orzo Salad loaded with roasted red peppers, capers, artichoke hearts, and olives, all tossed in a zesty lemon garlic dressing. Perfect as a light main dish or a savory side for any meal.
Ingredients
Scale
Salad Ingredients
- 1 (16-oz) package orzo pasta
- 1 (12-oz) jar roasted red peppers, drained and chopped
- 1 (3.5-oz) jar capers, drained
- 1 (14-oz) can artichoke hearts, drained and coarsely chopped
- 1 (2.25-oz) can sliced black olives, drained
Dressing Ingredients
- ½ cup olive oil
- 2 Tbsp lemon juice
- 2 Tbsp minced garlic
- 1 tsp dried oregano
- 1 tsp dried parsley
Instructions
- Cook the Orzo: Prepare the orzo pasta according to the package directions until al dente. Once cooked, drain the water thoroughly and transfer the orzo into a large mixing bowl.
- Combine Salad Ingredients: Add the chopped roasted red peppers, drained capers, coarsely chopped artichoke hearts, and sliced black olives to the bowl with the orzo. Gently mix to combine all the components evenly.
- Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, and dried parsley until well emulsified.
- Dress the Salad: Pour the prepared dressing over the orzo and vegetable mixture. Toss everything thoroughly to ensure every bite is coated with the flavorful dressing.
- Serve: The salad can be served warm immediately or refrigerated and served chilled later according to your preference.
Notes
- You can add fresh chopped herbs like basil or parsley for extra freshness.
- This salad keeps well in the refrigerator for up to 3 days, making it perfect for meal prep.
- Feel free to add some crumbled feta cheese or grilled chicken for added protein.
- Use gluten-free orzo for a gluten-free version of the salad.
