Get ready to embark on a culinary journey that will transport your taste buds straight to the sun-drenched shores of the Mediterranean! This vibrant Orzo Salad is not just a dish—it's a flavor explosion waiting to happen. Packed with creamy feta, juicy tomatoes, hearty chickpeas, and tender artichokes, this recipe is your ticket to an effortless, restaurant-quality meal that will have everyone asking for seconds.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Mediterranean
Serves: 6 servings
Ingredients
- 1 cup orzo pasta
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup cherry tomatoes, halved
- 1 can (15 oz) chickpeas, rinsed and drained
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- 1 lemon, juiced
- Salt and pepper to taste
Instructions
- Fill a large pot with 4-5 quarts of water and add 1 tablespoon of salt. Bring to a rolling boil over high heat.
- Add orzo pasta to boiling water and cook according to package instructions, typically 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
- While pasta cooks, drain and chop artichoke hearts into bite-sized pieces. Halve the cherry tomatoes.
- Rinse chickpeas thoroughly under cold water and drain completely in a colander.
- Once orzo is cooked, drain in a colander and rinse with cold water to stop cooking process and cool pasta quickly.
- In a large mixing bowl, combine cooled orzo, chopped artichoke hearts, halved cherry tomatoes, and drained chickpeas.
- Create the lemon basil dressing by whisking together olive oil, fresh lemon juice, chopped basil, salt, and black pepper in a small bowl.
- Pour dressing over the orzo mixture and gently toss to coat all ingredients evenly.
- Sprinkle crumbled feta cheese over the salad and fold gently to distribute.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld together before serving.
- Garnish with additional fresh basil leaves and serve chilled or at room temperature.
Tips
- Pasta Perfection: Always cook orzo al dente and rinse with cold water to stop the cooking process and prevent clumping.
- Flavor Boost: Let the salad sit in the refrigerator for at least 30 minutes before serving to allow the herbs and dressing to fully infuse the ingredients.
- Freshness Matters: Use fresh basil and high-quality olive oil for the most vibrant flavor profile.
- Customization Options: Feel free to add grilled chicken or shrimp to make this a more substantial meal.
- Make-Ahead Friendly: This salad tastes even better the next day, making it perfect for meal prep and picnics.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 12g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 15mg
