Target: 6 × 4 inches · landscape

Mediterranean Orzo Salad

60 min · 6 servings

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

1. Whisk dressing and reserve 2 tbsp. Boil salted orzo until tender with a slight firm bite.

2. Rinse orzo briefly, drain very well, and toss with 1 tbsp oil. Prep artichokes, tomatoes, olives, and parsley.

3. Toss pasta and vegetables with dressing; fold in parsley and feta gently.

4. Chill 20–30 minutes. Toss with reserved dressing; for make-ahead salad, temper 15 minutes and refresh if dry.

Cook’s note: Hold back dressing for serving; chilled orzo absorbs it as it rests.