Best 2 Orzo And Artichoke Salad Recipes

Embark on a culinary journey with our tantalizing Orzo and Artichoke Salad, a delightful symphony of flavors and textures. This vibrant dish is a perfect blend of tender orzo pasta, succulent artichoke hearts, tangy sun-dried tomatoes, briny olives, and a zesty dressing. As you dive into this salad, you'll be captivated by the interplay of flavors, from the nutty artichokes to the juicy tomatoes and the savory olives. The dressing, a harmonious blend of olive oil, vinegar, and herbs, adds a refreshing touch that elevates the salad to a whole new level. Indulge in this delectable salad as a light lunch, a refreshing side dish, or even as a vegetarian main course. Accompanying this star recipe are a range of equally enticing variations, including a Mediterranean Orzo Salad bursting with fresh vegetables, a creamy Artichoke and Spinach Orzo Salad, and a hearty Sausage and Orzo Skillet, each offering a unique culinary experience.

Here are our top 2 tried and tested recipes!

ARTICHOKE, ORZO AND SUN-DRIED TOMATO SALAD

Artichoke, Orzo and Sun-Dried Tomato Salad image

A fantastic combination of healthy spinach, sun-dried tomatoes, artichoke hearts and orzo. You sprinkle with creamy feta and a light dressing to finish off the salad!

Provided by Balancing Cinderella

Categories Cheese

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 cup orzo pasta
4 cups fresh spinach, coarsely chopped
3/4 cup sun-dried tomato, chopped (use the oil-packed)
5 tablespoons red onions, finely chopped
3 tablespoons kalamata olives, pitted and chopped
1 (15 ounce) jar marinated artichoke hearts, chopped (reserve the liquid for the dressing)
salt and pepper
1 cup feta cheese, crumbled

Steps:

1. Cook orzo according to package directions. Rinse and set aside.
2. In a large bowl, toss orzo, spinach, sun-dried tomatoes, onion olives and artichoke.
3. Pour 1/2 of the artichoke liquid over the salad, season with salt and pepper, toss again. (You can add more liquid to taste.).
4. Sprinkle feta over salad and lightly toss.
5. Serve and enjoy!

Nutrition Facts : Calories 237.9, Fat 6.7, SaturatedFat 4, Cholesterol 22.2, Sodium 511.9, Carbohydrate 36, Fiber 8.6, Sugar 5.5, Protein 10.9

ROASTED CHICKEN, ARTICHOKE, FETA AND ORZO SALAD

Roasted Chicken, Artichoke, Feta and Orzo Salad image

Colorful and easy salad to make in advance to serve chilled or room temperature. Using rotisserie chicken limits cooking to boiling pasta. Transports easily. Has a "Greek" flavor, but not traditional. Easily modified for size of group or individual tastes. Add other vegetables (mushrooms, zucchini) as desired. I'm always asked where I bought the salad, I'm assuming that's a compliment.

Provided by love2ck

Categories One Dish Meal

Time 30m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

6 tablespoons extra virgin olive oil
3 tablespoons lemon juice
2 tablespoons plain vinegar or 2 tablespoons balsamic vinegar
2 garlic cloves, chopped
2 -3 tablespoons fresh basil, chopped
2 teaspoons dried oregano
salt and pepper
1 cup orzo pasta, uncooked
1 rotisserie-cooked chicken, shredded fine
1 cucumber, diced
1/2 cup carrot (shredded or diced)
1 (8 ounce) jar marinated artichokes, diced
1 cup kalamata olive, halved
2 -3 roma tomatoes, chopped
1/2-1 cup crumbled feta (try the pepper or tomato basil feta)

Steps:

Whisk dressing ingredients together.
Boil orzo pasta in salted water until al dente. Drain reserving some pasta water.
Place orzo (warm pasta will absorb more of the dressing) and shredded chicken in a large bowl. Add 4 TB of dressing and toss to coat.
Add 2 TB pasta water to remaining dressing.
Add remaining ingredients to orzo and chicken. Toss and refrigerate from 1 hour to overnight.
Toss with remaining dressing before serving.

Nutrition Facts : Calories 419.7, Fat 24.6, SaturatedFat 6, Cholesterol 74.1, Sodium 414.1, Carbohydrate 23.9, Fiber 3.5, Sugar 2.5, Protein 26.2

Tips:

- Use high-quality ingredients for the best flavor. Fresh artichokes, flavorful cheese, and a tangy vinaigrette dressing will make all the difference. - To prepare the artichokes, simply trim off the tough outer leaves and the sharp tips of the leaves. Then, cut the artichokes into quarters and remove the fuzzy choke from the center. - Cook the orzo according to the package directions. Be sure to salt the water well, as this will help to flavor the orzo. - While the orzo is cooking, prepare the vinaigrette dressing. Whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper. - Once the orzo is cooked, drain it and rinse it with cold water. Then, toss the orzo with the vinaigrette dressing, artichokes, cheese, sun-dried tomatoes, and basil. - Serve the orzo and artichoke salad immediately or chill it for later.

Conclusion:

This orzo and artichoke salad is a delicious and versatile dish that can be served as a main course or a side dish. It's perfect for a summer picnic or potluck, and it's also a great way to use up leftover orzo. With its bright flavors and beautiful colors, this salad is sure to be a hit at your next gathering.