- 2 cups uncooked orzo pasta
- 1/2 cup extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 1 tablespoon chopped fresh basil, or to taste
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 2 tomatoes, chopped
- 1 (6 ounce) can sliced black olives, drained
- 1/2 cup grated Parmesan cheese (optional)
- Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 to 10 minutes; drain.
- Whisk olive oil, balsamic vinegar, and basil together in a small bowl for the dressing.
- Combine cooked orzo, artichoke hearts, tomatoes, olives, and Parmesan cheese in a large bowl. Stir dressing into the orzo mixture until all ingredients are well coated. Can be served warm or chilled.
05/20/2018
recipepes.com
Orzo Tomato Artichoke Salad, recipe
PT15M
PT1H
5
455 calories
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