5 from 15 votes
Orzo Salad with Artichokes, Tomatoes, Chickpeas, Feta & Lemon Basil Dressing
This orzo salad combines tender orzo pasta with chickpeas, chopped artichoke hearts, fresh tomatoes, and crumbled feta. Tossed in a bright lemon basil dressing made from fresh basil, garlic, lemon juice, and olive oil, it balances creamy and zesty flavors. The chilled salad is ideal as a light lunch or side dish, offering a mix of textures from firm pasta to soft, crumbly cheese and crisp vegetables.
Servings:
6
-8 servings
Course:
Main Course, Salad
Cuisine:
Vegetarian
Ingredients
- 4 cups vegetable broth you can use water
- 1 1/2 cups orzo
- 1 chickpeas 15-ounce can, drained and rinsed, aka garbanzo beans
- 1 cup artichoke heart chopped
- 1 cup tomato chopped
- 1 cup feta cheese
- salt to taste
- black pepper to taste
- For the Lemon Basil Dressing:
- 3/4 cup basil packed, leaves
- 2 cloves garlic smashed
- 1/2 teaspoon kosher salt
- 3 tablespoons lemon juice fresh
- 1/3 cup extra-virgin olive oil
Instructions
- 1. Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer and rinse with cold water. Drain completely and transfer the orzo to a large bowl.
- 2. Add the chickpeas, artichokes, tomatoes, and feta cheese to the orzo. Stir until combined. Season with salt and pepper.
- 3. To make the dressing: in a blender or food processor, blend the basil, garlic, salt, and lemon juice until smooth. With the motor running, slowly add the oil. Blend until combined.
- 4. Pour dressing over orzo salad and stir until well combined. Serve salad immediately or chilled.
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