Lemon Orzo  Pasta Salad



– 10 oz. orzo pasta, cook only to al dente – 1 c. grape tomatoes, halved – 1 c. Kalamata olives, halved – 1 c. artichoke hearts, roughly chopped – 1 c. cucumber, thickly sliced and quartered – 1/2 c. red onion, chopped – 1/4 c. fresh dill, minced Lemon Dill Dressing: – 1/3 c. fresh lemon juice (juice of 2 lemons) – 1/4 c. olive oil – 1 Tbsp. fresh dill, minced – 2 tsp. minced garlic (about 2-3 cloves) – 1/2 tsp. dried oregano – salt and pepper to taste


Step 1

Begin by making the dressing: in a small bowl, whisk together the lemon juice, olive oil, dill, garlic, oregano, salt and pepper. Set aside

Step 2

In a large stock pot or Dutch oven, cook the orzo pasta to al dente only. This is typically 1-2 minutes less than regular cook time. Promptly drain pasta and immediately rinse with cold water to stop the cooking.

Step 3

Transfer the cooked pasta to a large mixing bowl. Dress with HALF of the lemon dill dressing. Stir well to coat. Refrigerate the dressed pasta while cutting the vegetables.

Step 4

Cut/prepare the tomatoes, olives, artichoke hearts, cucumber and red onion.

Step 5

Toss the chopped vegetables in with the chilled orzo and pour the reserved dressing over the top of all the ingredients. Toss again to coat.

Step 6

You can serve right away or refrigerate until ready to serve.

Check out a couple of our other pasta recipes below!