Description

This Easy Orzo Pasta Salad is a vibrant and refreshing dish that perfectly balances tender orzo pasta with crisp vegetables, olives, and artichokes, all tossed in a zesty lemon Dijon dressing. Whether you’re enjoying it as a light lunch, serving it at a picnic, or bringing it to a potluck, this salad is quick to prepare and incredibly versatile. Best served chilled or at room temperature, it’s a delightful addition to any meal, bursting with flavor and nutrition.

Ingredients

Scale

1 ½ cups dried orzo pasta
1 medium English cucumber, diced
1 large tomato or 8 ounces halved cherry tomatoes
½ cup coarsely chopped fresh herbs (parsley, cilantro, basil, dill, or mint)
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

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Instructions

Cook the orzo in salted boiling water according to package directions until tender (about 6-10 minutes). Drain well.
In a large mixing bowl, whisk together olive oil, Dijon mustard, honey (or maple syrup), lemon zest, lemon juice, salt, and pepper.
Add the warm drained orzo to the dressing and mix well. Let sit for about 5 minutes.
Gently fold in diced cucumber, tomato (or cherry tomatoes), fresh herbs, olives, and artichokes until fully combined.
Adjust seasoning with additional salt and pepper as needed. Serve immediately warm or refrigerate for about an hour for a chilled version.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Salad
Method: Boiling
Cuisine: Mediterranean

Nutrition

Serving Size: Approximately 1 cup (150g)
Calories: 220
Sugar: 3g
Sodium: 180mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 3g
Protein: 6g
Cholesterol: 0mg