Restaurants›Ivy & Varley›Mediterranean Orzo Salad Recipe

Mediterranean Orzo Salad Recipe

Name: Ivy & Varleys Mediterranean Orzo Salad Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 cups Orzo pasta; 1 cups Artichoke hearts (canned or jarred, drained and chopped); 0.5 cups Sun-dried tomatoes (chopped); 0.5 cups Kalamata olives (pitted and sliced); 0.5 cups Feta cheese (crumbled); 0.25 cups Fresh parsley (chopped)

Inspired by Ivy & Varley

Time30m

Serves4

Artichoke, Sun-dried tomatoes, kalamata, feta, preserved lemon vinaigrette

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Ingredients

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Salad Ingredients

1 cups Orzo pasta1 cups Artichoke hearts (canned or jarred, drained and chopped)1/2 cups Sun-dried tomatoes (chopped)1/2 cups Kalamata olives (pitted and sliced)1/2 cups Feta cheese (crumbled)1/4 cups Fresh parsley (chopped)

Method

Preparation Instructions

Cook the Orzo

Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente. Drain and rinse under cold water to cool.

Prepare the Vinaigrette

In a small bowl, whisk together the preserved lemon juice, olive oil, salt, and pepper to taste. Adjust seasoning as needed.

Combine the Ingredients

In a large bowl, combine the cooked orzo, artichoke hearts, sun-dried tomatoes, kalamata olives, feta cheese, and parsley.

Dress the Salad

Pour the preserved lemon vinaigrette over the salad and toss gently to combine. Make sure all ingredients are well coated.

Serve

Taste and adjust seasoning if necessary. Serve chilled or at room temperature.