Summer Risoni Salad

Name: Summer Risoni Salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 8
Cuisine: Italian
Ingredients: 8 oz Orzo (8 oz orzo pasta); 14 oz Artichoke Hearts (14 oz can artichoke hearts chopped); ¼ cup Olive Oil (1/4 cup olive oil); 2 tbsp Lemon Juice (2 tbsp fresh lemon juice); 2 tbsp Red Wine Vinegar (2 tbsp red wine vinegar); 1 tsp Dijon Mustard (1 tsp Dijon mustard); ½ tsp Garlic Powder (1/2 tsp garlic powder); ½ tsp Oregano (1/2 tsp oregano); ½ tsp Basil (1/2 tsp dried basil or 1 tbsp fresh chopped basil (and extra for garnish) — up to 1); ½ tsp Onion Powder (1/2 tsp onion powder); ½ tsp Table Salt (1/2 tsp salt); ¼ tsp Black Pepper (1/4 tsp pepper); 1 piece Red Bell Pepper (1 bell pepper finely chopped); ½ cup Grape Tomato (1/2 cup grape tomatoes halved); ½ piece Vidalia Onion (1/2 sweet Vidalia onion finely chopped); 2 oz Feta Cheese (2 oz feta cheese)

A refreshing Mediterranean-style orzo pasta salad with artichoke hearts, fresh vegetables, and a zesty lemon-vinegar dressing.

15 minItalian

Servings8

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Vegetarian
Pescatarian

Steps

1Cook the orzo pasta according to package directions. I usually do 9 minutes for al dente.
2Drain the pasta in a colander, rinse with cold water until completely cool and drain again.
3Pour drained pasta into a large bowl and set aside.
4In a small bowl, whisk together the olive oil, lemon juice, vinegar, mustard, herbs and spices.
5Add chopped artichokes, tomatoes, onion, bell pepper and feta cheese to the orzo. Pour the dressing over the salad and toss to combine. Garnish with fresh chopped basil, if desired.
6Serve immediately or refrigerate in a sealed container until ready to eat.