Ingredients
Pasta and Vegetables
- 16 ounces orzo pasta
- 12 ounces marinated artichokes, chopped
- 1 cup fresh peas (or frozen, thawed)
- 1 zucchini, cut into matchsticks
Dressing and Seasoning
- 1 lemon, zested
- ½ lemon, juiced
- 1 cup fresh basil leaves, roughly chopped
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt, plus more for pasta water
- 3 tablespoons olive oil
- 1 tablespoon white wine vinegar
Instructions
- Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente, usually about 8 to 10 minutes. Drain and rinse under cold water to stop the cooking and cool the pasta for the salad.
- Prepare Vegetables: While the pasta cooks, cut the zucchini into thin matchsticks and roughly chop the marinated artichokes. If using frozen peas, thaw them by rinsing under cold water.
- Make the Dressing: In a large bowl, whisk together the lemon zest, lemon juice, olive oil, white wine vinegar, oregano, and kosher salt to create a bright and flavorful dressing.
- Combine Salad: Add the cooled orzo, artichokes, peas, zucchini, and chopped basil into the bowl with the dressing. Toss everything gently but thoroughly to ensure all ingredients are coated with the dressing.
- Adjust Seasoning and Chill: Taste the salad and add more salt or lemon juice if needed. For best flavor, refrigerate the pasta salad for at least 30 minutes before serving to allow the flavors to meld.
Notes
- You can substitute orzo with any small pasta like couscous or small shells.
- If fresh peas are not available, frozen peas thawed under cold water work perfectly.
- Marinated artichokes add a tangy depth, but canned or fresh artichokes steamed and cooled can also be used.
- This salad is best served chilled or at room temperature.
- For a vegan version, ensure the marinated artichokes and vinegar are free of animal products.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
