I've been playing around with orzo salad recipes for a while now, and I've found my "go to" recipe. I actually diverged from this one in many ways, but that's why I give it five stars--it's incredibly forgiving and adjustable to taste. For my part, I boil the orzo in low-sodium vegetable broth for added flavor, used fresh basil instead of parsley, crumbled chevre instead of feta, omitted the olives (didn't have them--kalamata would have been nice!), and found that no extra oil from the artichoke marinade or extra dressing was needed, though I was very liberal with the lemon juice and I did add a touch of salt. My key point--especially using chevre--is that I don't add the cheese until after it chills, since I prefer it to remain an individual ingredient rather than melt into a creamy sauce in the hot pasta. Of course, it's all a matter of taste!
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I've been playing around with orzo salad recipes for a while now, and I've found my "go to"...
