Artichoke Olive Orzo Salad
A refreshing and satisfying salad combining nutty orzo, tangy marinated artichokes, briny Kalamata olives, and crunchy bell peppers, perfect for lunch or as a side dish.
Ingredients
Salad Ingredients
- 1 cup orzo pasta Nutty pasta base
- 1 cup marinated artichoke hearts, chopped For tanginess
- ½ cup Kalamata olives, pitted and sliced Briny flavor
- 1 bell pepper, diced Adds crunch
- ¼ cup red onion, finely chopped For sharpness
- ¼ cup fresh parsley, chopped Herbaceous freshness
- ¼ cup feta cheese, crumbled For creaminess
Dressing
- 2 tablespoons olive oil Base of the dressing
- 1 tablespoon red wine vinegar Adds acidity
- Salt and pepper to taste To season
Instructions
Preparation
- Cook the orzo pasta according to package instructions. Drain and let cool.
- In a large bowl, combine the cooked orzo, artichoke hearts, olives, bell pepper, red onion, and parsley.
Dressing
- In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
Combine
- Pour the dressing over the salad and toss to combine.
- Sprinkle with feta cheese and serve either chilled or at room temperature.
Notes
This salad is versatile. Serve it as a light lunch, a side dish for grilled meats, or as a potluck contribution. It's great both cold and at room temperature. To store leftovers, place the salad in an airtight container and refrigerate, it will stay fresh for up to three days.