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Orzo Salad With Artichoke Hearts

Healthy.Eater's picture
Ingredients
  Orzo 1 Cup (16 tbs)
  Frozen artichoke hearts 9 Ounce (1 Package)
  Tomatoes 2 Medium, seeded and coarsely chopped to 2 cups
  Red onion 1 Small, finely chopped to 1/2 cups
  Feta cheese 2 Ounce, crumbled (1/2 Cup)
  Pitted black olives 8 , sliced to 1/4 cup
  Dill sprigs 4 (Fresh, For Garnish)
  Lemon juice 2 Tablespoon
  Olive oil 1 Tablespoon
  Dijon mustard 1 Teaspoon
  Snipped fresh dill 2 Tablespoon
  Salt 1⁄4 Teaspoon (Adjust Quantity As Per Taste)
  Black pepper 1⁄4 Teaspoon (Adjust Quantity As Per Taste)
Directions

1 ln a large saucepan of boiling unsalted water, cook the orzo for 6 minutes over moderately high heat. Add the artichoke hearts and cook, stirring occasionally, 3 to 4 minutes more or until the pasta and artichoke hearts are tender. Drain, rinse with cold water, and drain again. Transferto a large salad bowl and add the tomatoes, onion, cheese, and olives.
2 Meanwhile, prepare the dressing. In a small bowl, whisk together the lemon juice, oil, mustard, dill, salt, and pepper. Or put all the ingredients in a small jar with a tight-fitting lid and shake vigorously.
3 Pour the dressing over the salad and toss gently until well coated. If desired, garnish each serving with sprigs of fresh dill.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Rice
Interest: 
Healthy

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