Description
This delightful Orzo with Lemon and Artichokes recipe offers a light, tangy, and fresh Mediterranean-inspired dish that is quick to prepare. Featuring tender orzo pasta combined with marinated artichoke hearts, zesty lemon, fragrant garlic, and fresh parsley, it’s perfect as a side or a light lunch. The optional addition of crumbled feta cheese adds a creamy, salty touch to elevate the flavors.
Ingredients
Scale
Orzo Salad
- 1 cup orzo pasta
- 1 cup marinated artichoke hearts, chopped
- 1 lemon, zest and juice
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- Optional: 1/4 cup crumbled feta cheese
Instructions
- Cook the Orzo: Cook orzo according to package instructions until al dente, typically about 8-10 minutes. Once cooked, drain the orzo well and set it aside to cool slightly.
- Prepare the Dressing: In a large bowl, whisk together the lemon juice, lemon zest, olive oil, minced garlic, salt, and freshly ground black pepper. This bright and flavorful dressing will coat the orzo and other ingredients.
- Combine Ingredients: Add the cooked orzo, chopped marinated artichoke hearts, and fresh parsley into the bowl with the dressing. Toss everything together thoroughly to ensure each bite is bursting with flavor.
- Add Feta Cheese (Optional): If using, sprinkle crumbled feta cheese over the dish and gently mix or leave it as a garnish on top for a tangy, creamy finish.
- Serve: This dish can be served warm or at room temperature, making it a versatile side or a light, refreshing lunch option.
Notes
- For a gluten-free option, substitute orzo with gluten-free pasta or quinoa.
- Marinated artichoke hearts add great flavor; if unavailable, use canned or fresh and season accordingly.
- You can add chopped fresh herbs like basil or mint for extra freshness.
- To enhance protein content, consider adding grilled chicken or chickpeas.
- Adjust salt carefully if using feta cheese, as it tends to be salty.
