Description
This Easy Orzo Pasta Salad is a refreshing and vibrant dish that combines tender orzo pasta with an array of fresh vegetables, olives, and artichokes, all tossed in a zesty lemon Dijon dressing. Perfect for picnics, potlucks, or light lunches, this salad is not only quick to prepare but also incredibly versatile. Enjoy it warm or chilled; either way, it’s sure to impress your family and friends. With its colorful ingredients and bright flavors, this salad offers a delightful taste of summer any time of year.
Ingredients
Scale
- 1 ½ cups dried orzo pasta
- 1 medium English cucumber, diced
- 1 large tomato (or 8 ounces halved cherry tomatoes), diced
- ½ cup coarsely chopped fresh herbs (like parsley or basil)
- ½ cup pitted olives, halved
- 1 cup canned artichoke hearts, drained and chopped
- ¼ cup extra-virgin olive oil
- 1 teaspoon Dijon mustard
- ½ 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
Instructions
- Cook orzo in salted boiling water for 6 to 10 minutes until tender. Drain.
- Whisk together olive oil, Dijon mustard, honey, lemon zest & juice, salt & pepper in a large bowl.
- Add warm orzo to the dressing; stir gently to coat and let cool for about 5 minutes.
- Mix in cucumber, tomato, herbs, olives, and artichokes until evenly combined.
- Adjust seasoning if necessary before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg