Description
This Greek Artichoke Orzo Pasta Salad is a refreshing and vibrant dish perfect for warm weather. Featuring tender orzo pasta, sweet green peas, tangy artichoke hearts, crisp cucumber, and fresh herbs, all tossed in a zesty lemony vinaigrette and topped with crumbled feta, it’s an ideal side or light main that’s bursting with Mediterranean flavors.
Ingredients
Scale
For the Pasta Salad
- 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
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 of garlic, minced
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly-cracked black pepper
Instructions
- Cook the Orzo: Bring a large pot of water to a boil and add a tablespoon of salt. Add the orzo to the boiling water and cook for 5 to 7 minutes, which is about 2-3 minutes less than the package instructions recommend. Then add the green peas and cook for an additional 2 to 3 minutes until both orzo and peas are tender. Drain them thoroughly and rinse under cold water to cool down and stop further cooking.
- Make the Dressing: In a small mason jar, add olive oil, freshly-squeezed lemon juice, lemon zest, Dijon mustard, honey, minced garlic, oregano, sea salt, and freshly cracked black pepper. Seal the jar tightly and shake vigorously until the mixture is emulsified, or alternatively whisk all ingredients together thoroughly in a bowl. Set the dressing aside.
- Assemble the Salad: In a large mixing bowl, combine the cooled orzo and peas with the quartered artichoke hearts, diced red onion, diced cucumber, chopped dill and parsley, sliced green onions, and crumbled feta cheese. Pour the prepared lemony vinaigrette over the salad ingredients and toss gently but thoroughly to combine all flavors evenly. Taste and adjust seasoning with additional salt and pepper if desired.
- Serve: The salad can be served immediately at room temperature or chilled in the refrigerator for at least 30 minutes to allow the flavors to meld. It keeps well stored in an airtight container in the fridge for 3 to 5 days, making it excellent for meal prep or entertaining.
Notes
- Use fresh or frozen peas depending on availability.
- Rinsing the orzo and peas with cold water after cooking halts the cooking process and cools the pasta for a perfect chilled salad texture.
- Feel free to add extra fresh herbs like mint or basil for added freshness.
- If you prefer a vegan version, omit the feta or substitute with a plant-based cheese alternative.
- This salad keeps well and actually tastes better the next day as flavors develop.
- Adjust the honey quantity in the dressing to suit your preferred level of sweetness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Greek
Keywords: Greek pasta salad, artichoke orzo salad, lemon vinaigrette salad, Mediterranean pasta salad, vegetarian pasta salad
