Colorful orzo salad in less than 30 minutes! This Mediterranean tangy fresh orzo salad with artichokes and spinach is so easy to make. Serve it as a side or top with your favorite protein for a complete meal.
Orzo salad in April?! Why not! Orzo salad is usually associated with summer and there are thousands and thousands of different variations of orzo salads. However, this salad can be made year round with simple and easy to find ingredients.
Like, fluffy rice like orzo pasta with marinated artichokes, baby spinach, plum tomatoes, green onion, and salty feta, tossed in fresh basil vinaigrette.
It mostly involves a lot of chopping and tossing. Chill for 30 minutes and enjoy as a side or top with your favorite protein for a complete meal! Leftovers store super nicely for 2-3 days.
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- ⅔ cup uncooked orzo
- 1 (6 ounce) jar marinated artichokes, drained + roughly chopped
- 1 cup fresh baby spinach leaves, packed
- 2 plum tomatoes, chopped
- 3 green onions, sliced
- ⅓ cup crumbled feta
- ⅓ cup extra-virgin olive oil
- 4 tsp. fresh lemon juice
- 2 tsp. white wine vinegar
- 1 Tbsp. minced fresh basil
- 1 tsp. lemon zest, optional
- salt and pepper
- Cook orzo according to package directions.
- Meanwhile, in a small bowl, whisk the vinaigrette ingredients. Season with salt and pepper, to taste.
- Drain orzo and rinse under cold water. Add to a large bowl, along with the remaining salad ingredients.
- Pour vinaigrette over salad; toss to coat. Taste for salt and pepper.
- Chill for 30 minutes before serving.
- Leftovers can be covered in the refrigerator for 2-3 days.
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