Mediterranean Orzo Salad with Artichokes and Sun-Dried Tomatoes

Cool, separate orzo carries a bright lemon and red-wine-vinegar dressing with artichokes, sun-dried tomatoes, Kalamata olives, feta, and parsley.

60 min

6 servings

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

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

Equipment

Large pot · Colander · Rimmed tray · Large serving bowl · Whisk

Season in two stages

Chill with most of the dressing, then toss with the reserved portion just before serving because orzo absorbs liquid as it rests.

Keep orzo distinct

Briefly rinse to cool, drain thoroughly, and spread it out; excess rinse water can dilute the dressing and make the salad gummy.

Make dressing and pasta

01. Whisk oil, vinegar, lemon, Dijon, oregano, salt, and pepper; reserve 2 tbsp so the chilled salad can be refreshed.

02. Boil orzo in salted water until tender with a slight firm bite, tasting near the package minimum to avoid soft pasta.

03. Drain, rinse briefly under cool water, and drain very well. Spread on a tray and toss with 1 tbsp oil to cool without clumping.

Assemble and rest

04. Quarter artichokes, slice tomatoes, halve olives, and chop parsley while the pasta cools; hold feta for a gentle final fold.

05. Toss cool orzo with artichokes, tomatoes, and olives in the dressing until glossy.

06. Fold in parsley and feta gently so the herbs stay fresh and the cheese remains in soft crumbles.

07. Cover and chill 20–30 minutes so the pasta absorbs the dressing; wait to add extra salt until after this rest.

Refresh and serve

08. Toss with reserved dressing and taste before adjusting salt. For make-ahead salad, temper 15 minutes and add a splash of oil or lemon if the orzo seems dry.