A vibrant Mediterranean salad featuring tender orzo pasta, marinated artichoke hearts, fresh spinach, and tangy feta cheese, all tossed in a zesty lemon-herb dressing.
Recipe Details
Ingredients
- 300g orzo pasta
- 150g baby spinach leaves
- 400g marinated artichoke hearts, drained and quartered
- 250g cherry tomatoes, halved
- 1 medium cucumber, diced
- ½ small red onion, thinly sliced
- 100g kalamata olives, pitted and halved
- 150g feta cheese, crumbled
- 60g sundried tomatoes, chopped
- 80ml extra virgin olive oil
- 3 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 cloves garlic cloves, minced
- 1 tsp dried oregano
- 30g fresh basil, torn
- 30g fresh parsley, chopped
- 40g pine nuts, toasted
- to taste salt and black pepper
Instructions
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Cook 300g orzo pasta according to package directions until al dente. Drain and rinse with cold water to stop cooking.
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While orzo cooks, prepare the dressing by whisking together 80ml extra virgin olive oil, 3 tbsp fresh lemon juice, 1 tsp lemon zest, 2 cloves garlic cloves, and 1 tsp dried oregano. Season with to taste salt and black pepper.
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In a large serving bowl, combine cooled orzo with 150g baby spinach leaves, allowing residual heat to slightly wilt the spinach.
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Add 400g marinated artichoke hearts, 250g cherry tomatoes, 1 medium cucumber, ½ small red onion, 100g kalamata olives, and 60g sundried tomatoes.
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Pour half the dressing over the salad and toss gently to combine.
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Add 150g feta cheese, 30g fresh basil, and 30g fresh parsley. Drizzle with remaining dressing.
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Toast 40g pine nuts in a dry pan until golden, about 3-4 minutes, stirring frequently.
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Top salad with toasted pine nuts just before serving.
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Let salad sit for 15 minutes to allow flavors to meld, or refrigerate for up to 2 hours.
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Toss again before serving and adjust seasoning if needed.
Tips
Orzo Cooking: Don't overcook the pasta - it should be al dente as it will continue to soften in the dressing.
Artichoke Options: Marinated artichokes add more flavor than water-packed. Reserve some marinade to add to the dressing.
Spinach Substitutes: Arugula or mixed greens work well. For heartier greens like kale, massage with dressing first.
Make-Ahead: Can be made up to 24 hours ahead. Reserve some fresh herbs to add just before serving.
Protein Addition: Add grilled chicken, shrimp, or chickpeas to make it a complete meal.
Serving Temperature: Delicious at room temperature or chilled. If refrigerated, let sit out 15 minutes before serving.