1 hour 15 minutes
This classic orzo pasta salad is a colorful mix of fresh chopped veggies with tender orzo pasta and coated in a flavorful homemade lemon-dijon vinaigrette.
‣ 1 1/2 cup orzo pasta, uncooked ‣ 1/4 cup extra virgin olive oil ‣ 1 tablespoon lemon juice ‣ 1 tablespoon red wine vinegar ‣ 1 teaspoon Dijon mustard ‣ 1 teaspoon lemon zest ‣ 1 teaspoon honey ‣ 1/2 teaspoon salt ‣ 1/2 teaspoon black pepper ‣ 1 cucumber, seeded and chopped ‣ 1 cup cherry tomatoes, halved ‣ 1 cup red onion, chopped ‣ 1 cup artichoke hearts, canned or jarred and drained , chopped ‣ 1/2 cup black olives, pitted and sliced ‣ 1/2 cup fresh basil, chopped
In a small bowl, add the extra virgin olive oil, lemon juice, red wine vinegar, Dijon mustard, lemon zest, honey, salt, and pepper. Whisk the ingredients together until incorporated, then set the bowl aside.
Add the cucumber, cherry tomatoes, red onion, artichoke hearts, olives, and basil to the bowl with the cooked orzo. Drizzle the prepared dressing on top.
Drizzle the prepared dressing on top.
Use a spatula to gently toss to mix and coat all of the ingredients.