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    Home » Salads

    Easy Lemon Artichoke Orzo Salad

    Published: May 7, 2021 | 6:33 pm, Modified: Feb 14, 2023 by Connie Edwards McGaughy This post may contain affiliate links.

    Jump to Recipe

    Easy Lemon Artichoke Orzo Salad 🌱 A delicious & healthy Mediterranean pasta salad full of bright flavors & textures with artichoke hearts, chickpeas, olives, sun-dried tomatoes & plant-based feta in a citrusy lemon basil dressing.

    Easy Lemon Artichoke Orzo salad served in a white bowl.

    If you asked me what flavor profile I like most, I would say anything with lemon. If you asked me what dish I like most, I would say salad - green salads, fruit salads, bean salads, macaroni salads. It's no wonder I LOVE this easy lemon artichoke orzo salad. It's all my favorite foods & flavors combined into one glorious dish.

    Who could resist this melange of soft chewy Greek orzo pasta intermingled with artichoke hearts, zesty sun-dried tomatoes, salty tart olives and protein-packed chickpeas tossed with a tangy lemon vinaigrette dressing then topped with creamy vegan feta? It's so delish!

    A bowl filled with easy lemon artichoke orzo salad topped with vegan feta cheese.

    What is orzo?

    Orzo is a small, rice-shaped variety of pasta made from semolina flour (which is made of durum wheat). According to Good Housekeeping Magazine, orzo gets its name from the Italian word for "barley" due to its resemblance to the grain in its unprocessed form. Orzo is classified among pasta as "pastina" — a category of tiny shapes commonly used for soups. You can find orzo in the pasta aisle at your local grocery store.

    🍋Why you should try this recipe

    • It's so tasty & easy to make.
    • Packed with protein and nutrients.
    • Perfect salad to serve to a crowd.
    • You can prepare it advance.
    • So colorful & appetizing!
    • Makes a great side dish or a complete meal on its own.
    • It's versatile - add or substitute ingredients you like!
    • Pairs beautifully with Vegan Zucchini Ravioli and Mediterranean Roasted Veggies.
    A bowl filled with lemon artichoke orzo salad.
    Jump to:
    • 🍋Why you should try this recipe
    • Equipment
    • Ingredients
    • Instructions
    • 🍋 A few helpful tips
    • 🍋 FAQ's
    • Recipe
    • Food Safety

    This salad is quick & simple to prepare. If you can boil water, you can make this delish dish! In less than 30 minutes, you'll be enjoying the best orzo salad! This recipe makes a large batch (up to 12 servings). Got leftovers? No worries - just refrigerate for up to 4 days, that is, if you don't gobble it up sooner.

    Here's what you'll need:

    Equipment

    • Large stovetop pot
    • Strainer or colander
    • Large mixing bowl
    • Cutting board
    • Kitchen knife
    • Measuring cup
    • Measuring spoons
    • Small whisk or spoon
    • Large spoon or salad servers
    • Citrus squeezer

    Ingredients

    Ingredients for vegan artichoke lemon orzo salad including orzo, fresh basil, artichoke hearts, black and green olives, chickpeas, sundried tomatoes, red wine vinegar, olive oil and lemon.

    This lemony orzo salad recipe is simple to adjust with ingredients you have on hand. Here's what I use, including suggestions for variations below.

    • Orzo pasta - use your favorite. I like this brand.
    • Artichoke hearts - packed in water or marinated.
    • Chickpeas (garbanzos) - I use canned.
    • Sun-dried tomatoes (soft)
    • Green olives - I used pimento stuffed olives, but you can use any variety you prefer.
    • Black olives
    • Vegan feta - I like this one. Use your favorite or substitute with vegan ricotta.
    • Basil - fresh

    Lemon Basil Dressing

    • Lemon juice - fresh
    • Red wine vinegar (optional)
    • Basil - fresh
    • Olive oil
    • Lemon pepper
    • Garlic powder
    • Sea salt
    • Water

    Variations & substitutions

    • Cucumber - chopped (I prefer to peel cucumber before adding to this salad)
    • Cherry tomatoes - halved or quartered
    • Red onion - diced
    • Kalamata olives or other varieties you prefer
    • Fresh garlic, dill, or parsley - minced
    • Red wine vinegar (I like to add a splash to my dressing)
    • Black pepper - freshly ground
    • Red pepper flakes
    • Other variety of small pasta or macaroni
    • Vegan ricotta or mozzarella

    🥕See the printable recipe card below for quantities & complete details.

    Prepared ingredients for lemon artichoke orzo salad arranged in a bowl.

    Instructions

    How to cook orzo

    • Fill a large stove top pot with 4+ quarts of water. Place on stove over high heat and bring to a rolling boil.
    • Pour and stir orzo pasta into boiling water. Cook for 8-10 minutes until just tender (al dente).
    • Remove orzo pasta from stove and drain.

    🥕Note: Depending on the brand or type of orzo you use (like gluten-free), the cooking directions might differ from above. If so, follow the package directions.

    While the orzo is cooking, prepare the dressing and other ingredients

    • Whisk together dressing ingredients. Set aside.
    • In a large bowl, combine pasta, sun-dried tomatoes, artichoke hearts, olives, and chickpeas.
    • Pour dressing over salad and toss.
    • Refrigerate until ready to serve.
    • When ready, add chopped basil and vegan feta.
    • That's it! Easy peasy!
    A bowl with lemon artichoke orzo salad topped with vegan feta cheese.

    🍋 A few helpful tips

    • Instead of using olive oil, you can add extra flavor by using the oil from marinated artichoke hearts.
    • Prefer no oil? No problem! Add an extra tablespoon or two of water to the lemon dressing.
    • I like to use bottled sun-dried tomatoes. They're soft, full of flavor, and ready to use. If you can only find dried tomatoes, reconstitute them in warm water for about an hour or in olive oil (refrigerated) overnight before using.
    • I adore artichoke hearts but I always make sure to remove or cut away any sharp or tough leaves before I add them to my salad.
    • The easiest way to chop basil or other soft leafy herbs is using a slicing technique known as chiffonade (a French word meaning ribbon). Simply gather or stack several leaves together, roll them into a tight little bundle and then make thin perpendicular slices across the roll.
    • You can prepare this salad salad several hours in advance of serving. It’s one of those dishes that gets even more flavorful over time as the bright and tangy dressing marinates and absorbs into the other ingredients.
    • I suggest waiting until you're ready to serve it before you chop your basil. The leaves will stay brighter and fresher. There's nothing quite like the wonderful aroma of freshly cut basil.

    🍋 FAQ's

    Can this recipe be prepared gluten-free?

    Orzo is a pasta that is traditionally made with wheat flour, which contains gluten. I personally haven't prepared a gluten-free version of this recipe, but if I did, I would likely use this gluten-free orzo pasta made with corn and rice.

    Does orzo need to be rinsed?

    For this recipe it isn't necessary. If you're in a hurry to assemble your salad and the orzo is still hot from cooking, you can rinse it under cold water in a fine mesh strainer to cool it down.

    Does orzo have egg?

    Thankfully most store-bought types of orzo are vegan, but just to be on the safe side, always be sure to check labels.

    How to store lemon artichoke orzo salad?

    Keep your salad covered and refrigerated in an airtight food-safe container up to 4 days. The dressing will soak into the pasta over time, so if you want to add a little moisture, simply drizzle a small amount of olive oil and/or a squeeze of lemon juice and toss.

    A Pinterest pin with images of easy vegan lemon artichoke orzo salad.

    🌱 If you love this Easy Lemon Artichoke Orzo Salad recipe, you really should take a look at these delish dishes!

    • Vegan Israeli Couscous Salad
    • Easy Garden Fresh Gazpacho
    • Southwestern Quinoa Salad
    • Vegan Citrus Carpaccio
    • Mom's Vegan Macaroni Salad

    very vegan 🌱 very good

    ⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please rate it in the comments below. Sharing your experience helps others decide if they should give it a try too. Thanks a bunch!🥕

    Recipe

    A plate with lemon artichoke orzo salad topped with vegan feta cheese.

    Easy Lemon Artichoke Orzo Salad

    by Connie🥕
    Easy Lemon Artichoke Orzo Salad 🌱 A delicious & healthy vegan pasta salad full of bright flavors & textures with artichoke hearts, chickpeas, olives, sun-dried tomatoes & plant-based feta tossed in a tart & citrusy lemon basil dressing.
    5 from 6 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 15 mins
    Cook Time 10 mins
    Course Dinner, Lunch, Salad, Side Dish
    Cuisine Greek, Italian, Mediterranean, Plant Based, Vegan
    Servings 12
    Calories 251 kcal

    Equipment

    • Large stovetop pot
    • strainer or colander
    • Large mixing bowl
    • Cutting board
    • kitchen knife
    • Measuring cup
    • Measuring spoons
    • Small whisk or spoon
    • Large spoon or salad servers
    • citrus squeezer

    Ingredients
     
     

    • 1 lb orzo pasta
    • 1 cup artichoke hearts drained & sliced
    • 1 15 oz can garbanzo beans (chickpeas) drained
    • ½ cup sun-dried tomatoes bottled - drained and chopped
    • ½ cup green olives sliced
    • ½ cup black olives sliced
    • ½ cup vegan cheese feta - crumbled
    • 3 tablespoon fresh basil thinly sliced or chopped

    Lemon Basil Dressing

    • 6 tablespoon lemon juice freshly squeezed
    • 1 teaspoon red wine vinegar optional - add more to taste
    • 2 tablespoon fresh basil thinly sliced or chopped
    • 2 tablespoon olive oil
    • 2 tablespoon water
    • 1 teaspoon lemon pepper
    • 1 teaspoon garlic powder
    • 1 teaspoon sea salt

    Instructions
     

    • Fill pot with 4+ quarts of water. Place on stove over high heat and bring to a rolling boil. 🥕See notes below for alternative cooking directions
    • Pour and stir orzo pasta into boiling water. Cook for 8-10 minutes until just tender (al dente).
    • Remove orzo pasta from stove and drain. Allow to cool down.
    • Whisk together dressing ingredients. Set aside.
    • In a large bowl, combine pasta, sun-dried tomatoes, artichoke hearts, olives, and chickpeas.
    • Pour dressing over salad and toss.
    • Refrigerate until ready to serve.
    • When ready, add chopped basil and vegan feta.

    Notes

    🥕 Alternative cooking directions for orzo

    Depending on the brand or type of orzo you use (like gluten-free), the cooking directions might differ from above. If so, follow the package directions.
     

    🥕A few helpful tips for making the best lemon orzo salad ever!

    • Instead of using olive oil, you can add extra flavor by using the oil from marinated artichoke hearts.
    • Prefer no oil? No problem! Add two extra tablespoon of water to the lemon dressing.
    • I like to use bottled sun-dried tomatoes. They’re soft, full of flavor, and ready to use. If you can only find dried tomatoes, reconstitute them in warm water for about an hour or in olive oil (refrigerated) overnight before using.
    • I adore artichoke hearts but I always make sure to remove or cut away any sharp or tough leaves before I add them to my salad.
    • The easiest way to chop basil or other soft leafy herbs is using a slicing technique known as chiffonade (a French word meaning ribbon). Simply gather or stack several leaves together, roll them into a tight little bundle and then make thin perpendicular slices across the roll.
    • If you are preparing the salad several hours in advance of serving, I suggest waiting until you’re ready to serve it before you chop your basil. The leaves will stay brighter and fresher. There’s nothing quite like the wonderful aroma of freshly cut basil.

    Nutrition

    Calories: 251kcalCarbohydrates: 40gProtein: 8gFat: 7gSaturated Fat: 1gSodium: 697mgPotassium: 316mgFiber: 5gSugar: 3gVitamin A: 135IUVitamin C: 5mgCalcium: 38mgIron: 2mg

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Tried this recipe?Let us know how it was!

    Food Safety

    • Cook to a minimum temperature of 165 °F (74 °C)
    • Don’t leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Use oils with high smoking point to avoid harmful compounds
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

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    Reader Interactions

    Comments

    1. Shilpa

      January 15, 2022 at 12:44 pm

      5 stars
      Love this delicious pasta. And that lemon dressing sounds so delicious and refreshing.

      Reply
    2. Cindy Mom the Lunch Lady

      January 15, 2022 at 11:07 am

      5 stars
      What a delicious looking simple pasta salad. This will be perfect to bring for lunch every day!

      Reply
    3. Dawn Conklin

      January 15, 2022 at 8:50 am

      5 stars
      I made this easy orzo salad for lunch and it is so delicious! The flavors come together perfectly and it is easy to make. It made the perfect healthy lunch for the family.

      Reply
    4. Giangi Townsend

      January 15, 2022 at 7:30 am

      5 stars
      All my favorite ingredients in one wonderfully delicious plate. I am in heaven and changing my lunch plans. Love it! Thank you for sharing

      Reply
    5. Liz McCarthy

      June 29, 2021 at 11:00 pm

      5 stars
      I made this for some ladies who are coming over for lunch tomorrow and I can’t wait to serve it to them. I tasted it and it’s really delicious. I will add the basil right before I serve it tomorrow. Thanks for sharing this yummy recipe

      Reply
      • Connie Edwards McGaughy

        June 30, 2021 at 6:25 am

        Hi Liz! I'm sure the ladies will love your salad!🍋🌱 It's one of my all-time favorites. Thanks so much for sharing & enjoy your lunch!

        Reply
    6. Connie Edwards McGaughy

      April 26, 2021 at 6:39 pm

      5 stars
      This recipe combines my favorite flavors and salad ingredients into one perfect pasta plate. Enjoy it as a side or main dish!

      Reply

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