Mediterranean Orzo Salad

This Mediterranean orzo pasta salad can be made in advance and stored in the fridge for up to 3 days. For additional flavour, feel free to top it with some crumbled feta cheese or goat cheese.

Ingredients

1 cup orzo, dry

1 yellow bell pepper, diced

1 red onion, diced

2 green onions, diced

1/2 cup artichoke hearts, diced

1/4 cup sun-dried tomatoes, diced

1/4 cup parsley, minced

1/4 cup olive oil

1 lemon, juiced

2 cloves garlic, grated or minced

1/2 teaspoon sea salt

1/4 teaspoon black pepper

Instructions

Bring a large pot of water to a boil and cook orzo according to package directions, typically 7-10 minutes. Once cooked, strain and rinse under cold water to cool, and set aside.

While the orzo is cooking, prepare the vegetables and dressing. Chop the bell pepper, red onion, spring onions, artichokes, sun-dried tomatoes and parsley into a dice.

In a small bowl or jar, combine the olive oil, lemon juice, garlic, sea salt and black pepper. Set aside.

Once the orzo has cooled, add orzo and vegetables to a large salad bowl and cover with dressing. Toss well to combine and ensure that the salad is well coated with the dressing.

Season with additional salt and pepper to taste as needed.

The salad can be serve immediately or stored in the fridge for up to 3 days.