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Bright and Zesty Artichoke Lemon Orzo Salad

A close-up of a white bowl filled with Artichoke Lemon Orzo Salad, topped generously with fresh chopped parsley.
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This recipe provides instructions for a fresh, flavorful orzo pasta salad featuring artichoke hearts and a bright lemon vinaigrette. It works well as a side dish or a light lunch.

Ingredients

Scale
  • 1 cup orzo pasta
  • 1 (14 ounce) can artichoke hearts, drained and quartered
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
  • 1/4 cup red onion, finely diced
  • 1/4 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup crumbled feta cheese (optional)

Instructions

  1. Cook the orzo according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop the cooking process and cool it down. Set aside.
  2. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, salt, and pepper to create the vinaigrette.
  3. In a large bowl, combine the cooled orzo, quartered artichoke hearts, chopped parsley, chopped mint, and diced red onion.
  4. Pour the vinaigrette over the orzo mixture. Toss gently until all ingredients are evenly coated.
  5. If using, fold in the crumbled feta cheese.
  6. Taste the salad and adjust salt, pepper, or lemon juice as needed.
  7. Chill the salad for at least 30 minutes before serving to allow the flavors to meld.

Notes

  • For a make-ahead option, prepare the salad up to one day in advance. Store it covered in the refrigerator. You may need to add a small splash of lemon juice or olive oil before serving if the pasta absorbs too much dressing.
  • You can add 1 cup of cooked, shredded chicken breast to make this a main course.
  • Use marinated artichoke hearts instead of plain canned ones for an extra layer of flavor.

Nutrition

Find it online: https://recipesfleet.com/artichoke-lemon-orzo-salad-recipe/