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Mediterranean Orzo Salad with Artichokes and Sun-Dried Tomatoes

A bright, make-ahead orzo salad balances briny olives and feta with lemon, tender artichokes, and sweet sun-dried tomatoes.

Mediterranean orzo salad is studded with artichokes, sun-dried tomatoes, Kalamata olives, parsley, and feta.

Orzo is small enough to catch a vinaigrette in every fold, but it can turn soft if left in hot water or sticky if it cools in a pile. A quick cool rinse, thorough drain, and tray-spread rest keep the grains distinct for a salad that can be prepared ahead.

Cook to a firm, tender center

Orzo continues to soften as it sits, so taste near the earliest package timing and drain as soon as the center loses its chalky bite. Rinsing briefly under cool water stops the carryover cooking and removes surface starch that can make the salad clump.

Let water drain away

A brief rinse should cool the pasta, not leave it wet. Drain it thoroughly, spread it on a tray, and toss with a little oil so steam can escape and the grains stay separate.

Cooked orzo cools in a thin layer on a tray beside prepared artichokes, tomatoes, and olives. — The cooked orzo drains and cools in a thin layer before it meets the dressing.

Reserve a little vinaigrette

Lemon and red-wine vinegar brighten the olive oil, while Dijon helps the dressing cling to the pasta. Holding back a small amount matters because the orzo absorbs some of the vinaigrette during its rest.

Fold the delicate ingredients last

Artichokes, olives, and tomatoes can be tossed directly with the dressed pasta so their flavors distribute evenly. Add parsley and feta afterward with a light hand to keep the herbs fresh and the feta in soft crumbles.

A close view shows glossy orzo, tender artichoke, tomato strips, olives, parsley, and feta crumbles. — Glossy orzo, briny olives, tomato strips, and soft feta make the finished salad colorful and textured.

Refresh after chilling

The salad is best after a short chill, when the orzo has taken on the lemon and oregano. If making it earlier, let it stand at room temperature for 15 minutes and loosen it with the reserved dressing; a small splash of oil or lemon can restore gloss if needed.

Mediterranean Orzo Salad with Artichokes and Sun-Dried Tomatoes

6 servings

60 minutes total

Ingredients

• 9 oz dry orzo
• 1 tbsp kosher salt, for the pasta water
• 1 tbsp extra-virgin olive oil, for the cooled orzo
• 3 tbsp extra-virgin olive oil, for the dressing
• 2 tbsp red-wine vinegar
• 1 tsp finely grated lemon zest
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp dried oregano
• 1/2 tsp kosher salt, for the dressing
• 1/4 tsp freshly ground black pepper
• 1 (14 oz) can artichoke hearts in water, drained and quartered
• 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
• 3/4 cup pitted Kalamata olives, halved
• 1/2 cup crumbled feta cheese
• 1/2 cup chopped fresh flat-leaf parsley

Method

Mix the lemon dressing
Whisk the 3 tbsp olive oil, red-wine vinegar, lemon zest and juice, Dijon, oregano, 1/2 tsp salt, and black pepper in a large serving bowl until emulsified; reserve 2 tbsp in a small cup for refreshing the salad later.
Look for: The dressing looks lightly thickened and no oil beads sit on top.
Boil the orzo
Bring a large pot of water to a boil, stir in the 1 tbsp kosher salt, and add the orzo; cook according to its package timing, tasting near the minimum so it is tender with a slight firm bite at the center.
Look for: The orzo is tender but still holds its shape and has a faintly firm center.
Cool without clumping
Drain the orzo promptly, rinse it briefly under cool running water just until no longer hot, and drain very well; spread it on a rimmed tray and toss with the separate 1 tbsp olive oil so the grains cool without sticking together.
Look for: The grains feel cool, separate, and no longer carry water in the bottom of the tray.
Prepare the vegetables
While the orzo cools, drain and quarter the artichoke hearts, slice the sun-dried tomatoes, halve the olives, and chop the parsley; keep the feta aside to fold in gently at the end.
Look for: The artichokes and tomatoes are bite-size, and the olives are halved for even distribution.
Dress the cooled pasta
Add the cooled orzo, artichokes, tomatoes, and olives to the bowl with the dressing; toss thoroughly so the lemon-vinegar mixture coats the pasta and settles into the orzo's small grooves.
Look for: The orzo looks glossy and the artichoke pieces are coated rather than sitting dry on top.
Fold in herbs and feta
Fold in the chopped parsley and crumbled feta with a broad spoon, turning just enough to distribute them while keeping the feta in visible soft crumbles.
Look for: Green parsley is spread throughout and the feta remains in distinct crumbles.
Rest for the flavors to settle
Cover and refrigerate the salad for 20 to 30 minutes before serving; this gives the orzo time to absorb the dressing, so avoid adding extra salt until after the rest.
Look for: The salad is cool throughout and smells lemony with the oregano and olives.
Refresh and serve
Toss the salad with the reserved 2 tbsp dressing, taste, and adjust salt only if needed; if it was made ahead, let it stand at room temperature for 15 minutes first, then add a small splash of olive oil or lemon juice if the chilled pasta has absorbed the dressing.
Look for: The salad loosens with a glossy coating and tastes bright, savory, and balanced rather than dry.