Orzo Pasta Recipe
Artichokes, roasted pepper, cherry tomato, olives, feta, fresh herbs, lemon olive oil sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Vegetables
Fruits
Herbs and Spices
Dairy
Condiments
Method
Cooking the Orzo
- 1
Boil the Orzo
In a large pot, bring water to a boil. Add a pinch of salt and the orzo pasta. Cook according to package instructions, usually about 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
- 2
Drain and Rinse
Once cooked, drain the orzo in a colander and rinse under cold running water to stop the cooking process. Set aside.
Preparing the Ingredients
- 3
Chop and Prepare Vegetables
While the orzo is cooking, chop the artichoke hearts, roasted red peppers, and halve the cherry tomatoes. Set aside in a large mixing bowl.
- 4
Prepare the Herbs
Chop the fresh parsley and basil, and set aside with the vegetables.
Making the Dressing
- 5
Mix the Lemon Olive Oil Sauce
In a small bowl, combine the olive oil, lemon juice, salt, and black pepper. Whisk until well combined.
Combining the Ingredients
- 6
Combine Everything
In the large mixing bowl with the chopped vegetables, add the drained orzo, crumbled feta, olives, and the dressing. Toss gently until all ingredients are well combined.
Serving
- 7
Serve the Orzo Pasta
Taste and adjust seasoning with more salt and pepper if needed. Serve warm or at room temperature as a side dish or a light main course.
