Mediterranean Orzo Pasta Salad

Instead of a heavier, mayonnaise-based pasta salad, this one starts with orzo and has much more of a Mediterranean feel. We filled ours with tomatoes, artichokes, feta, toasted pine nuts, green onion, and fresh basil, then tossed everything in a simple dressing made with olive oil, white vinegar, and fresh lemon juice.

INGREDIENTS

1 lb. orzo, cooked and completely cooled

Olive oil, for tossing the cooked orzo

Fresh tomatoes, chopped, to taste

1 can artichokes, chopped

About 7 oz. feta cheese, crumbled

Pine nuts, toasted, to taste

1 whole green onion, chopped

Fresh basil, chopped, to taste

Salt, to taste

Black pepper, to taste

DRESSING

¼ cup white vinegar

About 2 tablespoons lemon juice

½ cup olive oil

OPTIONAL ADD-INS

Cucumber

Olives

Pecans or walnuts

Grilled chicken


Step 1: Cook one pound of orzo according to the package directions. Once drained, drizzle it with a little olive oil to prevent the pasta from sticking together. Set aside until completely cooled.

Step 2: Chop the fresh tomatoes. Don't worry about draining away all of their juice. That tomato juice adds even more flavor to the dressing.

Step 3: Add the tomatoes, chopped artichokes, crumbled feta, toasted pine nuts, chopped green onion, and fresh basil to the cooled orzo.

Step 4: Pour ¼ cup white vinegar, approximately 2 tablespoons fresh lemon juice, and ½ cup olive oil over the salad.

Step 5: Toss everything together until evenly combined, then season with salt and freshly ground black pepper to taste.

Step 6: Refrigerate until chilled. If you have time, make the salad the night before serving so all of those flavors have a chance to come together.