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Cold Orzo Salad

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 350
A refreshing and vibrant cold orzo salad packed with fresh vegetables and herbs, perfect for summer gatherings.

Ingredients

Pasta

  • 1.5 cups dried orzo pasta

Vegetables

  • 1 medium english cucumber, diced
  • 1 large tomato, diced (or 8 ounces cherry tomatoes, halved)
  • 0.5 cup coarsely chopped fresh herbs (parsley, cilantro, basil, dill, or mint)
  • 0.5 cup pitted olives, halved
  • 1 cup canned or jarred artichoke hearts, drained and chopped
  • 0.25 cup extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 0.5 teaspoon honey or maple syrup
  • 1 teaspoon finely grated lemon zest
  • 2 to 4 tablespoons fresh-squeezed lemon juice, to taste
  • salt and fresh ground black pepper

Instructions 

  • Cook the orzo in salted boiling water until tender, about 6 to 10 minutes. Drain and set aside.
  • Dice the cucumber and tomato, chop the herbs, halve the olives, and chop the artichokes.
  • Whisk together olive oil, Dijon mustard, honey, lemon zest, lemon juice, salt, and pepper in a bowl.
  • Toss the warm orzo with the dressing and let sit for 5 minutes.
  • Add the vegetables and herbs, stir to combine, and adjust seasoning as needed.
  • Serve immediately or chill for an hour before serving.

Notes

For added flavor, let the salad sit for a while before serving to allow the ingredients to meld.
Calories: 350kcal
Cost: $12.00
Course: Salad
Cuisine: Mediterranean
Keyword: orzo