Orzo Pasta Salad

This Greek-inspired Orzo Pasta Salad is a vibrant and refreshing dish perfect for warm weather gatherings or a light weeknight dinner. The small, rice-shaped pasta absorbs the tangy dressing beautifully, mingling with the rich flavors of sun-dried tomatoes, briny Kalamata olives, and tender artichoke hearts. Fresh lemon juice, balsamic vinegar, and olive oil create a zesty dressing that coats every bite, while fresh thyme, basil, and parsley add aromatic brightness. It&# 226;ÂÂs a satisfying vegan main that holds up well in the fridge, making it an excellent make-ahead option for potlucks or picnics. Serve it chilled or at room temperature for the best texture.

Cooking Method: Roasting

Cuisine: Greek

Courses: Salads

Difficulty: Beginner

Servings: 4

Calories: 5.4

Description

This Greek-inspired Orzo Pasta Salad is a vibrant and refreshing dish perfect for warm weather gatherings or a light weeknight dinner. The small, rice-shaped pasta absorbs the tangy dressing beautifully, mingling with the rich flavors of sun-dried tomatoes, briny Kalamata olives, and tender artichoke hearts. Fresh lemon juice, balsamic vinegar, and olive oil create a zesty dressing that coats every bite, while fresh thyme, basil, and parsley add aromatic brightness. It&# 226;ÂÂs a satisfying vegan main that holds up well in the fridge, making it an excellent make-ahead option for potlucks or picnics. Serve it chilled or at room temperature for the best texture.

Ingredients

1 pound Orzo; cooked
1/2 cup Dried tomatoes; plump in oil
1/2 cup Greek olives; pitted and halved
1/2 cup Artichoke hearts; quartered
1 small Red or Vidalia onion; finely diced
1 whole Red bell pepper; roasted and chopped
2 teaspoons Fresh thyme leaves
2 tablespoons Fresh basil or rosemary; chopped
2 tablespoons Balsamic vinegar
4 tablespoons Extra virgin olive oil
1 tablespoon Italian parsley; roughly chopped
1 whole Lemon; juiced
to taste Salt and pepper

Directions

1
Cook the orzo pasta according to package instructions until al dente. Drain and rinse briefly with cool water to stop the cooking process, then let it cool completely.
2
In a large mixing bowl, combine the cooled orzo, sun-dried tomatoes, pitted olives, quartered artichoke hearts, diced onion, and chopped roasted red pepper.
3
In a small jar or bowl, whisk together the extra virgin olive oil, balsamic vinegar, lemon juice, fresh thyme, basil, and parsley. Season with salt and pepper to taste.
4
Pour the dressing over the orzo mixture and toss gently until all ingredients are evenly coated and the pasta is well-dressed.
5
Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed. Serve immediately or chill for 30 minutes to allow flavors to meld.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 5.4kcal

% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.5mg1%
Total Carbohydrate 1.2g1%
Dietary Fiber 0.4g2%
Sugars 0.8g
Protein 0.3g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors often improve after sitting overnight.

Substitutions: You can substitute Kalamata olives for Greek olives. If using jarred artichoke hearts, ensure they are drained and patted dry.

Variations: For a protein boost, add cooked shrimp or chickpeas. To make it a heartier meal, serve with crusty bread.

Tips: If the salad seems dry after chilling, add a splash of olive oil or lemon juice before serving.

Keywords: orzo, pasta, salad, greek, vegan, tomatoes, olives, artichoke, lemon, basil, thyme, balsamic, olive oil, summer, potluck, make-ahead, mediterranean, fresh, herbs, side dish

Read it online: https://www.chefs-mate.com/recipe/orzo-pasta-salad/