Mediterranean Orzo Pasta Salad
A flavorful orzo pasta salad recipe made with artichoke hearts, tomatoes, bell pepper, onion, and feta cheese tossed in a simple vinaigrette dressing.
- 8 oz orzo pasta
- 14 oz can artichoke hearts chopped
- ¼ cup olive oil
- ¼ cup red wine vinegar
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp oregano
- ½ tsp dried basil or 1 tbsp fresh chopped basil (and extra for garnish)
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp pepper
- 1 bell pepper finely chopped
- ½ cup grape tomatoes halved
- ½ sweet Vidalia onion finely chopped
- 2 oz feta cheese
Cook the orzo pasta according to package directions. I usually do 9 minutes for al dente.
Drain the pasta in a colander, rinse with cold water until completely cool and drain again.
Pour drained pasta into a large bowl and set aside.
In a small bowl, whisk together the olive oil, vinegar, mustard, herbs and spices.
Add chopped artichokes, tomatoes, onion, bell pepper and feta cheese to the orzo. Pour the dressing over the salad and toss to combine. Garnish with fresh chopped basil, if desired.
Serve immediately or refrigerate in a sealed container until ready to eat.
Calories: 208kcal | Carbohydrates: 26g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 419mg | Potassium: 127mg | Fiber: 2g | Sugar: 3g | Vitamin A: 573IU | Vitamin C: 21mg | Calcium: 46mg | Iron: 1mg