Orzo Tomato Artichoke  Salad

Orzo Tomato Artichoke Salad

13
my2funsons 0

"Fresh tomatoes, artichoke hearts, black olives, and orzo with an olive oil, balsamic, and basil dressing."

Ingredients 30 m {{adjustedServings}} servings 304 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 304 kcal
  • 15%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 35.5g
  • 11%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 360 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

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  1. 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.
  2. Whisk olive oil, balsamic vinegar, and basil together in a small bowl for the dressing.
  3. 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.
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Reviews 13

  1. 15 Ratings

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Sarah Jo
5/7/2012

I had a pint of grape tomatoes that I used instead of large tomatoes and I chose to cut my artichoke hearts into smaller bits. I did add a little salt and fresh ground pepper. This is a fabulous cold salad--one that I would have never come up with myself. I think this would be just as good with chopped cucumbers and crumbled feta cheese, too. We had this with leftover barbeque pork short ribs--it went very well together. Everyone loved it, my husband and kids even asked for seconds!

Molly
5/11/2012

Recipe Group Selection: 05, May 2012 ~ I first made this as written, but omitting the olives, as we don't care for them, but add the Parmesan cheese. It was just ok, but not alot of flavor after 24 hours. Guys weren't too fond of it. I then add some salt, pepper, red onion and feta cheese. This added what we felt was missing from the original recipe. I'm glad we tried it, but probably won't be making it again.

BigShotsMom
5/12/2012

Recipe Group selection of 5/6/12. This didn't get very enthusiastic comments here. We all felt it lacked flavor other than what the balsamic vinegar imparted. Maybe if I had used marinated artichokes it would have been better for our taste. Thanks for sharing though.