Description
A refreshing orzo pasta salad with lemony vinaigrette, crisp cucumber, juicy tomatoes, and punchy olives, perfect for any occasion.
Ingredients
- 1 cup Orzo pasta
- 1 cucumber, diced
- 1/2 cup olives, sliced
- 1/2 cup artichokes, chopped
- 1 cup tomatoes, diced
- 1/4 cup fresh herbs (parsley or basil)
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook the orzo until al dente according to package directions. Drain well.
- Cool the pasta by spreading it on a sheet pan or placing it in a large bowl until at room temperature.
- Combine the cooled orzo, diced cucumber, sliced olives, chopped artichokes, and diced tomatoes in a large mixing bowl.
- Make the vinaigrette by whisking together olive oil, lemon juice, salt, and pepper in a small bowl.
- Dress the salad by pouring the vinaigrette over the orzo mixture and tossing until evenly coated.
- Add the fresh herbs last and gently fold them in.
- Serve immediately or refrigerate to let flavors meld.
Notes
For best flavor, let the salad chill for at least 1 hour before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mediterranean