Orzo Salad

This light orzo salad is perfect for a summer supper or the perfect thing to bring to a party. The lemon vinaigrette is so fragrant and delicious. With the capers and dijon, there is the perfect amount of zip to the recipe too. The artichokes and tomatoes make this hearty and filling.

Serving Size: 8


For the Pasta Salad:

1 box orzo

1 can artichoke hearts sliced

24 kalamata olives, preferably oil packed, quartered

1 ½ cups heirloom tomatoes chopped

1 container feta cheese

3 green onions sliced thin

2 tablespoons capers

For the Dressing:

Juice of one lemon

½ cup olive oil

¼ cup sherry vinegar

1 teaspoon sugar

1 tablespoon dijon mustard

1 tablespoon herbes de provence

Salt and pepper to taste


Cook the pasta until it is al dente.

Let the pasta cool and add ¼ cup of pasta water to it, so that it doesn’t stick together.

Whisk the dressing together.

Combine all ingredients and chill in the refrigerator for an hour.

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