Orzo Tomato Artichoke Salad

Name: Orzo Tomato Artichoke Salad
Cook time: 10 min
Yield: 10 servings
Cuisine: United Kingdom
Ingredients: 2 cups uncooked orzo pasta; ½ cup extra-virgin olive oil; ¼ 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; ½ cup grated Parmesan cheese

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

INGRIDIENT

2 cups uncooked orzo pasta

½ cup extra-virgin olive oil

¼ 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

½ cup grated Parmesan cheese (Optional)

DIRECTION

Step: 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.

Step: 2

Whisk olive oil, balsamic vinegar, and basil together in a small bowl for the dressing.

Step: 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.

NUTRITION FACT

Per Serving: 304 calories; protein 8.2g; carbohydrates 35.5g; fat 14.8g; cholesterol 3.5mg; sodium 360.2mg.

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