Orzo Tomato Artichoke  Salad

Orzo Tomato Artichoke Salad

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"Fresh tomatoes, artichoke hearts, black olives, and orzo with an olive oil, balsamic, and basil dressing."
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Ingredients

30 m servings 304 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 304 kcal
  • 15%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 35.5g
  • 11%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 360 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  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.

Reviews

13
  1. 15 Ratings

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Most helpful positive review

I had a pint of grape tomatoes that I used instead of large tomatoes and I chose to cut my artichoke hearts into smaller bits. I did add a little salt and fresh ground pepper. This is a fabulous...

Most helpful critical review

Recipe Group Selection: 05, May 2012 ~ I first made this as written, but omitting the olives, as we don't care for them, but add the Parmesan cheese. It was just ok, but not alot of flavor aft...

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I had a pint of grape tomatoes that I used instead of large tomatoes and I chose to cut my artichoke hearts into smaller bits. I did add a little salt and fresh ground pepper. This is a fabulous...

Recipe Group Selection: 05, May 2012 ~ I first made this as written, but omitting the olives, as we don't care for them, but add the Parmesan cheese. It was just ok, but not alot of flavor aft...

Reading the other reviews I can see I'm in the minority here, but I did not "love" this - it was just "okay." I made it for recipe group, as written (with the exception of using about 1 1/2 c gr...

Recipe Group selection of 5/6/12. This didn't get very enthusiastic comments here. We all felt it lacked flavor other than what the balsamic vinegar imparted. Maybe if I had used marinated ar...

This is a good basic recipe, simple and light. I used a little less oil than called for, about 1/3 cup, and that consistency was good for us. I used a very good quality balsamic which enhanced...

I made this for Recipe Group this week. I made a mini version, roughly 1/4 of the recipe. I had cooked orzo in my freezer, so I used that, and just eyeballed the other ingredients. I used whi...

this was very tasty, added pepper to taste and served cold with meat off the grill. I love spring and all the salads it has to offer. Next time I would coat the pasta with a little oil when warm...

Loved this light and refreshing side! I prepared for the Recipe Group pick of the week. I prepared as a cold salad, and used Marzetti's Balsamic Vinaigrette in leu of the vinegar and olive oil...

Made this for Recipe Group...This is soooo good! It does need salt and pepper, IMO, but other than that, the flavors are great and the amount of dressing is spot on. I used the parmesan cheese, ...

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