Orzo Pasta Salad
This light and zesty orzo salad is here to make all your summer meals better—without making you break a sweat. Fresh cucumbers, juicy tomatoes, briny olives, and a lemony dressing come together in just 20 minutes for the perfect side or light meal.
Equipment
- Large saucepan
- Mixing bowl
- Whisk
- Cutting board
- Knife
- Colander
Ingredients
- 1 ½ cups dried orzo pasta
- 1 medium English cucumber diced
- 1 large tomato diced, or 8 ounces cherry tomatoes, halved
- ½ cup coarsely chopped fresh herbs parsley, cilantro, basil, dill, or mint
- ½ cup pitted olives halved
- 1 cup canned or jarred 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 to taste
- Salt and fresh ground black pepper
Instructions
- Cook the Orzo: Bring a large saucepan of salted water to a boil. Add the orzo and cook until tender, about 6 to 10 minutes, or follow the package directions for the best cooking time. Drain and set aside.1 ½ cups dried orzo pasta
- Prepare the Vegetables and Herbs: While the orzo cooks, dice the cucumber and tomato. If using cherry tomatoes, cut them in half. Chop the fresh herbs, halve the olives, and drain and chop the artichoke hearts.1 medium English cucumber, 1 large tomato, ½ cup coarsely chopped fresh herbs, ½ cup pitted olives, 1 cup canned or jarred artichoke hearts
- Make the Dressing: In a large mixing bowl, whisk together the olive oil, Dijon mustard, honey, lemon zest, lemon juice, ½ teaspoon salt, and ¼ teaspoon black pepper. Whisk until well combined and slightly emulsified.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, Salt and fresh ground black pepper
- Combine the Orzo and Dressing: Add the warm, drained orzo to the bowl with the dressing and toss to coat. Let it sit for about 5 minutes to absorb the flavors.
- Add the Veggies and Herbs: Stir in the diced cucumber, diced tomato, chopped herbs, halved olives, and chopped artichokes.
- Adjust Seasoning: Taste and adjust with more salt, pepper, or lemon juice as needed.
- Serve or Chill: Enjoy right away, or cover and refrigerate for about an hour to let the flavors blend. Before serving, give it a good stir to redistribute the dressing and flavors.
