Ingredients for Orzo Artichoke Pasta Salad
- 1 cup orzo pasta
- Extra Virgin Olive Oil
- Red Onion
- Garlic Cloves
- Yellow Cherry Tomatoes
- Marinated Artichokes
- 2 tablespoons capers
- 1/4 cup chopped fresh parsley
- Kosher Salt
- Black Pepper
- Lemons
- Basil Leaves
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How to Make Orzo Artichoke Pasta Salad
- Bring 4 cups of water to a boil in a large pot.
- Add 1 cup orzo pasta and cook according to package directions, about 10-12 minutes, until al dente. Do not overcook.
- While the orzo cooks, prepare the dressing. In a large skillet, sauté 1/2 cup chopped onion and 2 cloves minced garlic in 1/4 cup olive oil over medium heat for 3-5 minutes, until softened.
- Add 1 (14.5 ounce) can artichoke hearts (drained and quartered), 1 (14.5 ounce) can diced tomatoes (undrained), and 2 tablespoons capers.
- Cook for about 5 minutes, stirring occasionally, until heated through. Remove from heat.
- Reserve 1 cup of the orzo cooking water before draining the pasta.
- Return the drained orzo to the pot. Add the reserved hot cooking water, the warm artichoke mixture, 1/4 cup olive oil, 1/4 cup chopped fresh parsley.
- Season generously with salt and pepper to taste.
- Stir in 2 tablespoons lemon juice and 1/4 cup chopped fresh basil.
- Toss gently to combine. Serve warm or cold. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
9g
Fat
8g
Carbs
13g
