Easy Lemon Artichoke Orzo Salad

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.

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!

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.

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

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.

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 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

🌱 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

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.