orzo salad

This light pasta salad is perfect for a summer supper or the perfect thing to bring to a party. The lemon vinaigrette is so fragrant and delicious. With the capers and dijon, there is the perfect amount of zip to the recipe too. The artichokes and tomatoes make this hearty and filling.

1 box orzo

1 can artichoke hearts sliced

24 kalamata olives, preferably oil packed, quartered

1 ½ cups heirloom tomatoes chopped

1 container feta cheese

3 green onions sliced thin

2 tablespoons capers



Juice of one lemon

½ cup olive oil

¼ cup sherry vinegar

1 teaspoon sugar

1 tablespoon dijon mustard

1 tablespoon herbes de provence

Salt and pepper to taste

Cook the pasta until it is al dente

Let it cool, adding ¼ cup pasta water so that it doesn’t stick together

Whisk dressing together

Combine all ingredients and chill in refrigerator for an hour or so.


Cheers! - lh

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