Orzo Tomato Artichoke Salad |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Fresh tomatoes, artichoke hearts, black olives, and orzo with an olive oil, balsamic, and basil dressing. Ingredients:
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) |
Directions:
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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