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Tomato Artichoke Orzo Salad

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PREP TIME
20 min
COOKING TIME
10 min
TOTAL TIME
30 min
SERVINGS
10 servings
Lunch
Tomato Artichoke Orzo Salad
Ingredients
  • 2 cups uncooked orzo pasta
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 tablespoon chopped fresh basil, or to taste
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 2 tomatoes, chopped
  • 1 (6 ounce) can sliced black olives, drained
  • 1/2 cup grated Parmesan cheese
Instructions
1
Begin by filling a large pot with water and adding a moderate amount of salt. Place the pot over high heat, allowing it to reach a rolling boil.
2
Once boiling, carefully add the orzo to the pot and stir occasionally. Continue cooking until the pasta reaches your desired level of doneness, still retaining a slight firmness in the center when bitten into. This typically takes between 8 to 10 minutes.
3
While the orzo is cooking, prepare a simple vinaigrette by whisking together olive oil, balsamic vinegar, and chopped basil in a small bowl.
4
In a separate large container, combine the cooked orzo with artichoke hearts, cherry tomatoes, pitted olives, and grated Parmesan cheese. Gently stir the dressing into the orzo mixture until all ingredients are evenly coated.
5
The finished dish can be served either warm, straight from the cooking process, or chilled in the refrigerator for a more refreshing presentation.