Mediterranean Orzo Salad with Artichoke Hearts
This Mediterranean-inspired orzo salad offers a delightfully refreshing take on pasta salad. The tender rice-shaped orzo comes together with briny, crunchy, and juicy vegetables to create layers of texture and flavor. A simple dressing of lemon and olive oil finishes this simply delicious pasta salad with a smooth, citrusy taste. (Photo source: Jared Kent)
| Yield: 4 servings | Time: 30 minutes |
Ingredients
1 ½ cups dried orzo pasta
1 red onion, finely diced
1 English cucumber, diced medium (about ½ inch cubes)
3 tablespoons fresh parsley, roughly chopped, stems included
10 ounces cherry tomatoes, quartered
1 15-ounce can chickpeas, drained
1 8-ounce jar of artichoke hearts, drained and roughly chopped
4 ounces crumbled feta cheese or vegan feta (try this homemade version)
zest and juice of 2 lemons
¼ cup olive oil
½ teaspoon red pepper flake (optional, add more if desired)
salt and pepper to taste
Preparation
Bring a large pot of salted water to a boil and cook the orzo pasta to al dente according to the instructions on the packaging.
Drain and toss with a little olive oil to prevent sticking. While in the colander, run cold water over the pasta to stop the cooking process. Transfer the cooked orzo to a large bowl and refrigerate.
Add the remaining ingredients into the bowl with the orzo and stir to combine thoroughly. Season to taste with salt and pepper and serve chilled.
Zero-waste tips
• Save the liquid from the can of chickpeas to use as a baking substitute for egg whites.
• Feel free to sub in any other dried pasta you have on hand to make this salad.
• Other raw vegetables like carrots, red peppers, or radishes could be added into the salad to use them up.