Dinner

Greek Artichoke Orzo Pasta Salad Recipe

Name: Greek Artichoke Orzo Pasta Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Greek
Ingredients: 1½ cups dry orzo; 1 cup green peas (fresh or frozen); Two 14-ounce cans artichoke hearts in water, drained then quartered or roughly chopped; 1 small red onion, peeled and diced; ½ cucumber, diced; 2 tablespoons fresh dill, chopped; 2 tablespoons fresh parsley, chopped; 2 green onions, sliced; ½ cup crumbled feta; ¼ cup freshly-squeezed lemon juice; Zest of one lemon; ⅓ cup olive oil; 1 teaspoon honey; 1 teaspoon Dijon mustard; 1 teaspoon oregano; 1 clove of garlic, minced; ½ teaspoon fine sea salt; ¼ teaspoon freshly-cracked black pepper

ByMariam Harutyunyan December 5, 2025December 5, 2025

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Introduction

This Greek Artichoke Orzo Pasta Salad is a vibrant and refreshing dish perfect for warm days or as a flavorful side. Featuring tender orzo, crisp vegetables, tangy feta, and a zesty lemon vinaigrette, it’s a crowd-pleaser that’s easy to prepare and enjoy.

A large bowl filled with a colorful salad made of several layers; the base layer is light yellow orzo pasta with a smooth texture, mixed evenly with bright green peas and small chopped dark green cucumber pieces, scattered throughout are soft white crumbles of cheese and pale yellow artichoke hearts cut into medium chunks positioned around the bowl. Small bits of purple onion and fresh green dill are sprinkled throughout, adding more color and texture. A silver spoon with a green handle rests inside the bowl. In the background on a white marbled surface, there are two small white bowls, one containing artichoke hearts and the other filled with more white cheese crumbles. The bottom right corner has a dark green cloth partially visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ cups dry orzo
1 cup green peas (fresh or frozen)

Two 14-ounce cans artichoke hearts in water, drained and quartered or roughly chopped
1 small red onion, peeled and diced

½ cucumber, diced
2 tablespoons fresh dill, chopped

2 tablespoons fresh parsley, chopped
2 green onions, sliced
½ cup crumbled feta

For the Lemony Vinaigrette:

¼ cup freshly-squeezed lemon juice
Zest of one lemon

⅓ cup olive oil
1 teaspoon honey
1 teaspoon Dijon mustard

1 teaspoon oregano
1 clove garlic, minced
½ teaspoon fine sea salt

¼ teaspoon freshly-cracked black pepper

Instructions

Step 1: Bring a large pot of water to a boil and add a tablespoon of salt. Add the orzo and cook for 5 to 7 minutes, or 2-3 minutes less than the package directions suggest. Then add the peas and cook for an additional 2 to 3 minutes until both the orzo and peas are tender. Drain and rinse with cold water until cool.
Step 2: Prepare the dressing by combining olive oil, lemon juice, lemon zest, Dijon mustard, honey, minced garlic, oregano, salt, and pepper in a small jar. Seal and shake vigorously until emulsified, or whisk together in a bowl. Set aside.

Step 3: In a large mixing bowl, combine the cooled orzo and peas with artichoke hearts, diced red onion, cucumber, fresh dill, parsley, sliced green onions, and crumbled feta. Pour the dressing over the salad and toss gently to combine.
Step 4: Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately or chill in the refrigerator for at least 30 minutes to serve cold.

Tips & Variations

Use fresh herbs like mint or basil for a different flavor twist.

Swap green peas for edamame or chickpeas for added protein.
Toast the orzo in a dry pan for a nuttier flavor before boiling.
For a vegan version, omit feta or substitute with a plant-based cheese.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 to 5 days. The flavors meld nicely after chilling. If the salad dries out slightly, toss with a little extra olive oil and lemon juice before serving. Serve cold or at room temperature.

How to Serve

A close-up view of a bowl filled with a layered orzo salad. The bottom layer is light yellow orzo pasta scattered throughout. Mixed on top are chunky pieces of pale yellow artichoke hearts, bright green peas, and small cubes of cucumber with dark green skin. There are small bits of finely chopped red onion and fresh green dill leaves adding color and texture. Crumbled white feta cheese is sprinkled across the salad with some black pepper specks, and a silver spoon with a light blue handle rests inside the bowl. The bowl itself is white with speckles, set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen peas in this salad?

Yes, both fresh and frozen peas work well. If using frozen, add them to the orzo near the end of cooking to heat through without overcooking.

How do I prevent the orzo from sticking together?

Rinse the cooked orzo under cold water to remove excess starch and cool it down. Tossing it with the dressing also helps keep the pasta separate and flavorful.