Best 2 Orzo And Artichoke Salad Recipes

Orzo and artichoke salad is a delightful dish that combines the unique nutty flavor of orzo pasta with the tender and savory taste of artichokes. This salad is bursting with Mediterranean flavors, making it a perfect choice for a light and refreshing meal or as a vibrant side dish at your next gathering. Let's explore the culinary journey of creating this delectable salad, uncovering the secrets to crafting the perfect balance of textures and flavors.

Let's cook with our 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:

Choose the right orzo. You can use regular or whole-wheat orzo for this salad. If you use whole wheat orzo, the salad will have a slightly nutty flavor and a bit more texture.
Cook the orzo al dente. This means that the orzo should be cooked through but still have a slight bite to it. Overcooked orzo will be mushy and unpleasant in the salad.
Use good-quality artichokes. The artichokes are one of the main ingredients in this salad, so it's important to use good-quality ones. Look for artichokes that are firm and have a deep green color.
Don't overdress the salad. A little bit of dressing goes a long way in this salad. If you add too much dressing, the salad will become soggy and oily.
Serve the salad immediately. This salad is best served immediately after it's made. The orzo and artichokes will start to lose their flavor if the salad sits for too long.

Conclusion:

Orzo and artichoke salad is a delicious and easy-to-make salad that's perfect for a light lunch or dinner. It's also a great side dish for grilled chicken or fish. With its combination of flavors and textures, this salad is sure to please everyone at your table.