Summer Orzo Salad
A bright, Mediterranean-style orzo salad with roasted peppers, artichokes, olives and a simple lemon-oregano dressing.
Equipment
- Large Pot
- Colander
- Large Bowl
- Measuring cups and spoons
- Whisk
Ingredients
- 16 oz orzo pasta 1 package
- 12 oz roasted red peppers 1 jar, drained and chopped
- 3.5 oz capers 1 jar, drained
- 14 oz artichoke hearts 1 can, drained and coarsely chopped
- 2.25 oz sliced black olives 1 can, drained
- 1/2 cup olive oil
- 2 Tbsp lemon juice
- 2 Tbsp garlic minced
- 1 tsp dried oregano
- 1 tsp dried parsley
Instructions
- Bring a large pot of salted water to a boil and cook the orzo according to package directions until al dente.
- Drain the orzo in a colander and transfer it to a large bowl; let cool slightly.
- Add the drained, chopped roasted red peppers, drained capers, drained and chopped artichoke hearts, and drained sliced black olives to the bowl with the orzo.
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, and dried parsley until combined.
- Pour the dressing over the orzo and vegetables and toss thoroughly to combine and coat evenly.
- Serve warm or refrigerate until ready to serve.
Notes
- Drain jarred vegetables well to avoid a watery salad.
- Adjust lemon juice to taste for brighter acidity.
- Make ahead and chill for flavors to meld if desired.