Sun-Drenched Artichoke & Olive Orzo Delight

This artichoke and olive orzo is super fast to throw together. It's great for a quick weeknight dinner or a light lunch.

Ingredients

• 225 grams orzo pasta
• 2 tablespoons olive oil
• 2 cloves garlic
• 0.5 medium red onion
• 350 grams canned artichoke hearts
• 150 grams Kalamata olives
• 50 grams sun-dried tomatoes
• 0.25 cup fresh parsley
• 0.25 cup fresh basil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• 0.75 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup crumbled feta cheese

Instructions

1. Bring a large pot of lightly salted water to a rolling boil. Add 225 grams orzo pasta and cook according to package directions until al dente, about 8-10 minutes. Once cooked, drain the orzo well and set aside.
2. While the orzo is cooking, finely chop 2 cloves garlic and 0.5 medium red onion. Coarsely chop 350 grams canned artichoke hearts (if not already chopped) and 150 grams pitted Kalamata olives. Slice 50 grams sun-dried tomatoes into thin strips.
3. In a large mixing bowl, combine the drained orzo with 2 tablespoons olive oil. Toss gently to prevent sticking.
4. Add the chopped garlic, chopped red onion, chopped artichoke hearts, chopped Kalamata olives, and sliced sun-dried tomatoes to the orzo in the bowl.
5. Roughly chop 0.25 cup fresh parsley and 0.25 cup fresh basil. Add these fresh herbs to the orzo mixture.
6. Sprinkle 1 teaspoon dried oregano over the mixture. Add 2 tablespoons lemon juice, 0.75 teaspoon salt, and 0.25 teaspoon black pepper. Stir all ingredients together until well combined and coated with the dressing.
7. Serve the orzo delight immediately, or chill for a refreshing cold pasta salad. Before serving, garnish each portion with 1 tablespoon crumbled feta cheese and a small sprig of fresh parsley for color.

View the interactive Sun-Drenched Artichoke & Olive Orzo Delight recipe