Orzo Tomato Artichoke Salad

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



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.


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

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