Here is my go-to artichoke orzo salad recipe, with tender pasta, marinated artichoke hearts, fresh herbs, and a simple lemony dressing that brings everything together perfectly.
This orzo salad has become my summer potluck staple – I bring it to every backyard gathering and picnic. I always make a double batch because it disappears so quickly, and the leftovers taste even better the next day for lunch!
Why You’ll Love This Orzo Salad
- Make-ahead friendly – This Mediterranean-inspired salad actually tastes better after the flavors have time to mingle in the fridge, making it perfect for meal prep or preparing before a party.
- No fancy ingredients needed – Everything you need can be found at your regular grocery store, and many ingredients are pantry staples you might already have on hand.
- Great for gatherings – This salad serves a crowd, travels well, and stays fresh at room temperature – perfect for potlucks, picnics, and backyard parties.
- Customizable recipe – You can easily adjust the ingredients based on what you have – swap vegetables, use different herbs, or change up the cheese to make it your own.
What Kind of Artichoke Hearts Should I Use?
For this salad, marinated artichoke hearts are the way to go since they bring extra flavor to the dish right out of the jar. You’ll find them in most grocery stores either quartered or whole – both work fine, though the quartered ones save you a bit of prep time. While you could use plain canned artichoke hearts in water, the marinated ones pack more punch since they’re already seasoned with oil and herbs. Just make sure to drain them well before adding to your salad, but don’t rinse them – you want to keep that tasty marinade coating. If you spot grilled marinated artichoke hearts at the store, those would work beautifully in this recipe too.
Options for Substitutions
This Mediterranean-style salad is pretty flexible and you can make several swaps based on what you have in your kitchen:
- Orzo: If you’re out of orzo, try using small pasta shapes like ditalini or even pearl couscous. Rice would work too, though the texture will be different.
- Artichoke hearts: While artichokes give this salad its signature taste, you could use roasted red peppers or hearts of palm if needed. Just make sure to drain them well.
- Feta cheese: You can swap feta with crumbled goat cheese or even small cubes of mozzarella. For a dairy-free version, try adding diced avocado instead.
- Black olives: Any olive variety works here – try kalamata or green olives. If you’re not an olive fan, you can leave them out or add some capers for that salty bite.
- Lemon pepper seasoning: No lemon pepper? Just add some extra black pepper and a bit more fresh lemon juice or lemon zest.
- Fresh parsley: Feel free to use fresh basil or dill instead. If using dried herbs, remember to use just 1/3 of the amount since dried herbs are more concentrated.
Watch Out for These Mistakes While Cooking
The biggest mistake when making orzo salad is overcooking the pasta – orzo can quickly turn mushy, so cook it just until al dente and immediately rinse under cold water to stop the cooking process and prevent it from sticking together.
Another common error is not draining the marinated artichokes well enough, which can make your salad too oily and wet – take a moment to pat them dry with paper towels before adding them to your salad.
To keep your cucumber and tomato from making the salad watery, be sure to remove the seeds and let them drain in a colander for a few minutes before mixing them in.
For the best flavor development, try making this salad at least 2 hours before serving (but hold back the feta cheese until just before serving) – this gives the ingredients time to mingle and allows the orzo to soak up all those Mediterranean flavors.
What to Serve With Artichoke Orzo Salad?
This Mediterranean-style orzo salad works great as a side dish, but you can easily make it the star of your meal with a few simple additions. For a complete dinner, try serving it alongside grilled chicken breast or pan-seared shrimp – the lemony flavors in the salad complement seafood and poultry really well. If you’re keeping things vegetarian, warm pita bread and hummus make perfect companions, giving you something to scoop up any stray orzo and adding extra protein to your meal. You could also serve this salad with grilled vegetables like zucchini or bell peppers to add even more color and fresh flavors to your plate.
Storage Instructions
Keep Fresh: This Mediterranean-style orzo salad keeps really well in the fridge. Just pop it in an airtight container and it’ll stay fresh for up to 5 days. The flavors actually get better after a day or two as everything mingles together!
Make Ahead: Want to prep this salad in advance? Go for it! You can make it up to 24 hours before serving. Just hold off on adding the feta cheese and fresh parsley until right before serving to keep them at their best. Give it a quick stir and taste before serving – you might want to add a fresh squeeze of lemon juice to wake up the flavors.
Pack: This salad is perfect for lunch boxes and picnics. Pack it in individual containers, and if you’re taking it to work, the flavors will be just right by lunchtime. Since it’s served cold, there’s no need to worry about reheating!
| Preparation Time | 15-20 minutes |
| Cooking Time | 10 minutes |
| Total Time | 85-90 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 50-60 g
- Fat: 70-80 g
- Carbohydrates: 130-140 g
Ingredients
- 1 1/2 cups uncooked orzo
- 12 ounces marinated artichoke hearts (two 6-ounce cans)
- 1 tomato, seeds removed and diced
- 1 cucumber, seeds removed and diced
- 1 red onion, diced
- 2 crushed garlic cloves
- 1 cup crumbled feta cheese
- 2 ounces black olives, drained from can
- 1/4 cup chopped parsley
- 1 tablespoon lemon juice
- 1/2 teaspoon dried oregano
- 1/2 teaspoon lemon pepper seasoning
Step 1: Cook the Pasta
Start by bringing a large pot of lightly salted water to a boil.
Once the water is boiling, add the pasta and cook for 8 to 10 minutes or until it reaches an al dente texture.
Drain the pasta and set aside to cool slightly.
Step 2: Prepare Ingredients for the Salad
While the pasta is cooking, drain the artichoke hearts, making sure to reserve the liquid as it will be used later.
In a large bowl, prepare the other salad ingredients: artichoke hearts, chopped garlic, diced tomato, sliced cucumber, chopped onion, crumbled feta cheese, sliced olives, and chopped parsley.
Step 3: Combine Salad Ingredients
Add the cooked and slightly cooled pasta to the large bowl with the prepared ingredients.
Pour in the lemon juice and sprinkle with oregano and lemon pepper to taste.
Toss all ingredients together until well mixed.
Step 4: Allow to Chill
Cover the bowl and place it in the refrigerator to chill for about 1 hour.
This will allow the flavors to meld and the salad to cool.
Step 5: Add the Finishing Touches
Just before serving, take the salad out of the refrigerator and drizzle the reserved artichoke marinade over the salad.
Toss gently to combine and serve cold.
Enjoy this refreshing and flavorful pasta salad!