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Orzo Vegetable Salad

This delicious salad is perfect for a summer barbecue. Tomatoes, chopped artichokes, spinach, green onions, crumbled feta cheese and capers are mixed together in a large bowl. Then cooked, drained and rinsed orzo is added to the vegetable mixture. Next a homemade dressing is made with olive oil, lemon juice, lemon zest, rice vinegar, salt, pepper and Italian seasoning. The dressing is mixed into the salad and chilled until ready to serve.
Course Salad
Prep Time 25 minutes
Cook Time 8 minutes
Servings 8 people

Ingredients

  • ½ cup uncooked orzo pasta
  • 3 plum tomatoes chopped
  • 1 cup marinated quartered artichoke hearts chopped
  • 1 cup coarsely chopped fresh spinach
  • 2 green onions chopped
  • ½ cup crumbled feta cheese
  • 1 tbsp capers drained

Dressing:

  • ⅓ cup olive oil
  • 4 tsp lemon juice
  • 1 tbsp minced fresh tarragon or 1 tsp dried tarragon
  • 2 tsp grated lemon zest
  • 2 tsp rice vinegar
  • ½ tsp salt
  • ¼ tsp pepper

Instructions

  1. Cook orzo according to package directions.
  2. Meanwhile, in a large bowl, combine the tomatoes, artichokes, spinach, onions, cheese and capers.
  3. In a small bowl, whisk the dressing ingredients.
  4. Drain orzo and rinse in cold water. Add to the vegetable mixture.
  5. Pour dressing over salad; toss to coat. Chill until serving.