Orzo Artichoke Pasta Salad
Bright, zesty, and effortlessly delicious, this Orzo Artichoke Pasta Salad is the perfect Mediterranean-inspired dish for any occasion. Featuring tender orzo pasta tossed with marinated artichoke hearts, juicy cherry tomatoes, crisp cucumber, briny kalamata olives, and tangy feta cheese, this recipe is a vibrant medley of flavors and textures. Fresh parsley, dill, and a citrusy lemon-oregano vinaigrette tie everything together, creating a light and refreshing salad that’s ideal for picnics, potlucks, or as a versatile side dish. Ready in just 25 minutes, this simple yet flavorful dish can be made ahead of time and served chilled or at room temperature for ultimate convenience. Whether you’re looking for a healthy meal prep option or a show-stopping side for your next gathering, this recipe is sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups orzo pasta
- 1 cup marinated artichoke hearts (drained and chopped)
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (diced)
- 0.25 cup red onion (finely chopped)
- 0.5 cup kalamata olives (sliced)
- 0.75 cup feta cheese (crumbled)
- 0.25 cup fresh parsley (chopped)
- 2 tablespoons fresh dill (chopped)
- 0.25 cup extra-virgin olive oil
- 3 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon lemon zest
- 1 clove 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 and cook the orzo pasta according to package instructions until al dente. Drain the orzo and rinse under cold water to cool it down.
In a large mixing bowl, combine the cooled orzo pasta, chopped marinated artichoke hearts, halved cherry tomatoes, diced cucumber, finely chopped red onion, sliced kalamata olives, crumbled feta cheese, chopped parsley, and chopped dill.
In a small bowl or jar, whisk together the olive oil, freshly squeezed lemon juice, lemon zest, minced garlic, dried oregano, salt, and black pepper to make the vinaigrette.
Pour the vinaigrette over the pasta salad and gently toss until all ingredients are evenly coated.
Taste and adjust seasoning if needed by adding more salt, pepper, or lemon juice.
Cover the bowl and refrigerate the pasta salad for at least 30 minutes to let the flavors meld together.
Serve chilled or at room temperature. Garnish with additional parsley or dill if desired.
Nutrition Facts
Calories |
2592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.2 g | 177% | |
| Saturated Fat | 38.8 g | 194% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 5042 mg | 219% | |
| Total Carbohydrate | 286.9 g | 104% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 22.6 g | ||
| Protein | 75.6 g | 151% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1351 mg | 104% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 2009 mg | 43% | |
*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.
