Easy Orzo Salad
- PREP 10min
- COOK 10min
- TOTAL 20min
We love this light orzo pasta salad recipe! Use your favorite fresh herbs (we love mint, dill, basil, parsley, or cilantro).
You Will Need
1 ½ cups (226g) dried orzo pasta
1 medium English cucumber, diced
1 large tomato, diced or 8 ounces halved cherry tomatoes
1/2 cup coarsely chopped fresh herbs like parsley, cilantro, basil, dill, or mint
1/2 cup pitted olives, halved
1 cup canned or jarred artichoke hearts, drained and chopped
1/4 cup (60ml) extra-virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon honey or maple syrup
1 teaspoon finely grated lemon zest
2 to 4 tablespoons fresh squeezed lemon juice, depending on taste
Salt and fresh ground black pepper
Directions
Bring a large saucepan of salted water to a boil. Add the orzo and cook until tender, 6 to 10 minutes (check the box for the recommended cooking time). Drain.
While the orzo cooks, whisk the oil, mustard, honey, lemon zest, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
Add the drained orzo to the lemon dressing and mix well. Set aside for 5 minutes to cool down a bit.
Stir in the cucumber, tomato, herbs, olives, and artichokes.
Taste for seasoning and adjust with salt and pepper as needed.
Enjoy warm or cover, then refrigerate until cool, about 1 hour.
Adam and Joanne's Tips
- Make ahead: This salad is delicious when eaten straight away, but you can also make it, cover it, and refrigerate for up to 4 hours. This way, all the flavors marry and mingle, making for an even more delicious salad. If you plan to make it a day or two ahead, keep the tomatoes, cucumbers, and fresh herbs separate until you’re ready to serve. This way, they will remain crisp, and the herbs will stay bright green.
- Artichokes: If you use marinated artichokes sold in oil, you can substitute some of the olive oil called for in the recipe above with the oil in the jar.
- The nutrition facts provided below are estimates.