Description
A bright and refreshing orzo pasta salad featuring tangy lemon, marinated artichoke hearts, and fresh parsley, perfect as a light lunch or an elegant side dish. This easy-to-make recipe combines Mediterranean flavors with a simple olive oil and garlic dressing, optionally topped with creamy feta cheese for extra richness.
Ingredients
Scale
Orzo Salad
- 1 cup orzo pasta
- 1 cup marinated artichoke hearts, chopped
- 1 lemon, zest and juice
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- Optional: 1/4 cup crumbled feta cheese
Instructions
- Cook the Orzo: Prepare the orzo pasta according to the package instructions until al dente. Once cooked, drain the pasta thoroughly and set it aside to cool slightly.
- Make the Dressing: In a large mixing bowl, whisk together the fresh lemon juice, lemon zest, olive oil, minced garlic, and season with salt and pepper to taste. This creates a vibrant and flavorful dressing to coat the pasta.
- Combine Ingredients: Add the cooked orzo, chopped marinated artichoke hearts, and chopped fresh parsley into the bowl with the dressing. Toss everything well to ensure the orzo is evenly coated and the ingredients are well incorporated.
- Add Feta (Optional): If desired, sprinkle the crumbled feta cheese over the top of the salad for a creamy texture and tangy bite.
- Serve: Serve the orzo salad warm or at room temperature. It works perfectly as a light lunch or an elegant side dish to complement your meal.
Notes
- This dish can be served warm or cold, making it versatile for any occasion.
- Use high-quality marinated artichoke hearts for the best flavor.
- For a vegan option, omit the feta cheese.
- Adjust salt and pepper according to taste, especially if your marinated artichokes are already salted.
- Draining the orzo well prevents the salad from becoming soggy.
