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Easy Lemon Artichoke Orzo Salad Recipe

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4.4 from 77 reviews

A bright and flavorful Easy Lemon Artichoke Orzo Salad combining tender orzo pasta with marinated artichoke hearts, tangy feta cheese, crunchy almonds, and fresh herbs tossed in a lemony garlic butter sauce. Perfect as a light meal or a refreshing side dish served warm, chilled, or at room temperature.

Ingredients

Orzo and Sauce

  • 2 Tbsp. unsalted butter
  • 1 Tbsp. minced fresh garlic
  • 1 cup dry orzo pasta
  • 2 cups lower-sodium vegetable broth (or chicken broth)

Add-ins and Garnish

  • 3/4 cup marinated artichoke hearts, roughly chopped (from a jar)
  • 1/3 cup crumbled feta cheese (or shaved Parmesan)
  • 1/4 cup sliced almonds (or toasted pine nuts)
  • 1 tsp. lemon zest (from 1 lemon)
  • 1 Tbsp. fresh lemon juice (from 1 lemon)
  • 1/4 tsp. cracked black pepper
  • 2-3 Tbsp. finely chopped parsley or basil leaves

Instructions

  1. Toast the Orzo and Garlic: In a medium saucepan, melt the unsalted butter over medium heat. Once melted, add the minced fresh garlic and cook for 1 minute until fragrant. Stir in the dry orzo pasta and cook for 3 to 4 minutes, stirring occasionally until the orzo grains are lightly toasted and golden.
  2. Cook the Orzo: Pour in the vegetable broth, raise the heat to bring the mixture to a boil. Once boiling, reduce the heat to medium-low, cover the pan, and gently simmer for about 15 minutes until all the liquid is absorbed and the orzo is tender.
  3. Finish and Combine: Remove the saucepan from heat. Gently stir in the roughly chopped marinated artichoke hearts, crumbled feta cheese, sliced almonds, lemon zest, fresh lemon juice, cracked black pepper, and chopped parsley or basil. Taste and add a pinch of salt if needed. Serve the salad warm, chilled, or at room temperature. For make-ahead convenience, reserve 1 to 2 tablespoons of oil from the jar of marinated artichokes to stir in just before serving to loosen the grains.

Notes

  • You can substitute vegetable broth with chicken broth if you prefer.
  • For a nut-free option, omit the almonds or replace with toasted pine nuts.
  • The salad can be served warm, chilled, or at room temperature based on preference.
  • Reserving the oil from the marinated artichokes helps keep the orzo moist when serving later.
  • Use fresh herbs like parsley or basil to brighten the flavor.

Find it online: https://justsosavory.com/easy-lemon-artichoke-orzo-salad-recipe/