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Lemony Orzo & Artichoke Salad: A Bright, Zesty Mediterranean Delight

Lemony Orzo & Artichoke Salad
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This salad reminds me of the warm, breezy lunches my mom used to make when citrus was in season and everything felt light and hopeful. This Lemony Orzo & Artichoke Salad is just that—zesty, tender, and full of spring flavors. It’s perfect for picnics, light dinners, or as a side dish that steals the show.

Ingredients

  • 1 cup orzo pasta

  • 1 can (14 oz) artichoke hearts, drained and quartered

  • 1/2 cup cherry tomatoes, halved

  • 1/4 cup red onion, finely chopped

  • 1/4 cup kalamata olives, sliced

  • 1/4 cup fresh parsley, chopped

  • Zest of 1 lemon

For the Lemon Vinaigrette:

  • 2 tbsp olive oil

  • 2 tbsp lemon juice

  • 1 tsp Dijon mustard

  • 1 tsp honey or maple syrup

  • Salt & pepper to taste

Instructions

  1. Cook orzo according to package instructions. Drain and rinse under cold water to stop the cooking.

  2. In a small bowl, whisk together vinaigrette ingredients until well blended.

  3. In a large bowl, combine orzo, artichoke hearts, cherry tomatoes, onion, olives, and parsley.

  4. Add lemon zest and pour in the dressing. Toss well to combine.

  5. Chill for 10–15 minutes before serving for best flavor.

Notes

  • Add grilled chicken or tuna to turn it into a main dish.

  • Feta cheese makes a wonderful salty touch!

  • Make ahead—the flavors get better with time.

Nutrition

Find it online: http://recipes.swedishinarabic.net/lemony-orzo-artichoke-salad-a-bright-zesty-mediterranean-delight/