Italian Orzo Salad
Variations on this orzo salad recipe are endless. This one has artichoke hearts, almonds, spinach, almonds, red peppers, and red onions. What do you have in your pantry? Throw in some capers, cucumber, pepperoncinis, green onions, etc… Don’t have almonds? Use another nut or skip it.
- Prep Time: 25 Minutes
- Cook Time: 10 Minutes
- Total Time: 35 minutes
- Yield: 6
- Category: Side Dish
- Method: Stovetop
- Cuisine: Italian
- 1/4 tsp sea salt
- 12 ounces uncooked orzo
- 3 ounces (~ 3 big cups) spinach
- 2 Tbsp fresh lemon juice
- 1/4 cup red onions, finely diced
- 1 medium (~ 1 1/2 cups) red pepper, diced
- 1 cup artichoke hearts, canned, drained & diced
- 3/4 cup sliced almonds, toasted
- 1/4 tsp black pepper
- 1/2 tsp sea salt, divided
- 2 Tbsp e.v. olive oil
- 1/3 cup basil, chiffonade for garnish
- 1/2 cup Feta or Parmesan for garnish (optional)
- Preheat oven to 350F. Line a baking sheet with aluminum or parchment. Add almonds in a single layer and cook ~ 5-7 minutes or until very light brown and fragrant. Remove from sheet and set aside to cool.
- Bring a pot of water to a boil and add 1/4 tsp salt and orzo. Boil ~ 8-10 minutes or until desired doneness. Drain and place in a large bowl.
- Toss in the spinach to the drained orzo so that it wilts with the residual heat. Stir occasionally so that the orzo does not stick together as it’s cooling.
- Stir into Orzo: onions, red pepper, artichoke, 1/4 tsp sea salt, black pepper, olive oil, lemon juice, and almonds. Add sea salt to taste. Top with basil garnish. You can eat this as is or add Parmesan or crumbled feta cheese as a garnish or crushed red pepper if you like it spicy. Add sea salt to taste. Dig in! Beckie
Don’t feel like starting the oven tonight? Skip toasting the almonds and throw them in as is.
Things In My Kitchen:
- Stackable Fine Mesh Strainers – 3 sizes and the orzo doesn’t slip through any of the sizes.
For more kitchen items I love/use: please visit my shop page.
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Keywords: Pasta, Orzo, Feta, Vegetarian