Greek Orzo Artichoke Salad
Bright, zesty, and full of Mediterranean flair, this Greek Orzo Artichoke Salad is a vibrant dish perfect for any occasion. Tender orzo pasta serves as the base, complemented by tangy marinated artichoke hearts, crisp cucumber, juicy cherry tomatoes, briny kalamata olives, and salty crumbled feta cheese. Tossed in a refreshing homemade dressing of extra-virgin olive oil, fresh lemon juice, red wine vinegar, and aromatic oregano, every bite bursts with authentic Greek flavors. Ready in just 25 minutes, this salad is as quick as it is flavorful, making it an ideal option for meal prep, potlucks, or a light and satisfying lunch. Serve it chilled or at room temperature for a crowd-pleasing dish that’s sure to impress!
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Recipe Information
Ingredients
- 1 cup orzo pasta
- 1 cup marinated artichoke hearts
- 1 medium cucumber
- 1.5 cups cherry tomatoes
- 0.5 medium red onion
- 0.5 cup kalamata olives
- 0.75 cup feta cheese, crumbled
- 0.25 cup fresh parsley, chopped
- 0.25 cup extra-virgin olive oil
- 3 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the orzo pasta according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process, then set aside.
While the orzo cooks, prepare the vegetables. Dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and roughly chop the marinated artichoke hearts and kalamata olives.
In a large mixing bowl, combine the cooked orzo, cucumber, cherry tomatoes, red onion, artichoke hearts, olives, feta cheese, and chopped parsley.
To make the dressing, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper in a small bowl or jar.
Pour the dressing over the salad ingredients and toss until everything is well coated.
Taste the salad and adjust the seasoning with additional salt, pepper, or lemon juice, if needed.
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.
Serve chilled or at room temperature. Enjoy!
Nutrition Facts
Calories |
2362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.3 g | 188% | |
| Saturated Fat | 39.2 g | 196% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 5467 mg | 238% | |
| Total Carbohydrate | 214.7 g | 78% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 22.5 g | ||
| Protein | 60.5 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1301 mg | 100% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 1963 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
