Ingredients and Weight:
- 1 pound orzo pasta
- 1/2 cup sun-dried tomatoes, chopped
- 1 can (14 ounces) artichoke hearts, drained and quartered
- 1/2 cup red onion, chopped
- 1/4 cup black olives, sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
For the dressing:
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Preparation Time: 15 minutes
Cooking Time: 12 minutes
Difficulty Level: 2 (Easy)
Preparation Method Steps:
- Cook the orzo pasta according to package directions. Drain and rinse with cold water to stop the cooking process.
- In a large bowl, combine the orzo pasta, sun-dried tomatoes, artichoke hearts, red onion, black olives, feta cheese, basil, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper to make the dressing.
- Pour the dressing over the salad and toss to coat.
Nutritional Information:
Per serving (about 1 cup):
- Calories: 350
- Fat: 15 grams
- Protein: 10 grams
- Carbohydrates: 40 grams
Dish Characteristics:
- Colorful and visually appealing
- Refreshing and light, with a tangy and savory flavor
- Versatile side dish that pairs well with grilled meats, fish, or poultry
User Comments:
- "This salad was so easy to make and so delicious! The combination of flavors was perfect."
- "I love the crunchiness of the orzo and the sweetness of the sun-dried tomatoes."
- "This salad is a great way to use up leftover artichoke hearts."
Special Precautions and Tips:
- For a vegetarian or vegan option, omit the feta cheese.
- To make ahead of time, prepare the salad up to 2 hours before serving. Keep refrigerated until ready to eat.
- Serve the salad at room temperature for the best flavor.
