Lemon Orzo Pasta Salad with Cucumbers and Olives

Lemon Orzo Pasta Salad with Cucumbers and Olives

from inspiredtaste.net
20 min

We love this light orzo pasta salad — it doubles as a side, can be the main event or works well topped with grilled chicken or Adam’s favorite, shrimp! Use your favorite tender herbs in this — we love using of one or a combination of mint, dill, basil, parsley or cilantro.

Ingredients

  • 1 1/2 cups (8 ounces) dried orzo pasta
  • Salt and fresh ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon honey
  • 1 teaspoon finely grated lemon zest
  • 2 to 4 tablespoons fresh squeezed lemon juice, depending on taste
  • 1 medium English cucumber, diced
  • 1 large tomato, diced or 8 ounces halved cherry tomatoes
  • 1/2 cup coarsely chopped fresh herbs; use any combination of fresh parsley, cilantro, basil, dill or mint
  • 1/2 cup pitted olives, halved
  • 1 cup canned or jarred and drained artichoke hearts, chopped, see notes

Directions

  1. 1

    Bring a large saucepan of salted water to a boil. Add orzo and cook until tender, 6 to 10 minutes (check box for actual cook time). Drain.

  2. 2

    While the orzo cooks, in a large bowl, whisk the oil, mustard, honey, lemon zest, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon pepper. Add the drained orzo to the dressing and mix well.

  3. 3

    Stir in the cucumber, tomato, herbs, olives and artichokes. Taste for seasoning and adjust with salt and/or pepper as needed. Enjoy warm or cover then refrigerate until cool, about 1 hour.