Mediterranean-Inspired Bliss: Orzo Salad with Artichokes & Peppers

Transform your leftover veggies into a flavor-packed feast with this versatile and delicious Orzo Salad!

Looking for a way to use up some leftover veggies? Get creative and throw in some leftover veggies like zucchini and eggplant!

Elevate your weeknight meal with this quick and easy recipe, inspired by my mother’s original version using roasted red peppers and whole artichokes. We’re going to take her version up a notch with the addition of marinated artichokes and a vibrant mix of raw red and yellow peppers.

By the way, did I mention this salad’s versatility extends to picnics, BBQs, buffets, and potlucks, where it can be served warm, room temperature, or chilled?

Now get ready to elevate your Orzo Salad game like never before!

Ingredients

1 quart chicken broth

1 1/2 quarts water

1/3 cup lemon juice

1 1/2 cups marinate artichokes hearts, cut in half

2 cups Orzo pasta

2 Tbsp olive oil

1/2 cup red and yellow peppers(capsicums), small dice

2 Tbsp Dijon mustard

2 Tbsp white wine vinegar

2 Tbsp fresh tarragon or flat leaf parsley, chopped, or 1/2 tsp dried tarragon

Salt and black pepper

Instructions

In a large pot, combine the broth, water and lemon juice, bring to a boil over medium-high heat.

Once simmering, add the Orzo, gently stirring until it is al dente, about 8-10 minutes.

Drain the orzo and transfer to a large bowl.

Add the olive oil to the bowl with the orzo. Toss to coat evenly by giving it a gentle mix and flip every now and then.

As the orzo cools down, whip up a tangy dressing by mixing together the artichoke hearts, peppers, mustard, vinegar, and tarragon (or parsley) in a small bowl. Lightly stir to combine.

Add the dressing to the cooked Orzo, stir and toss to coat with the dressing evenly.

Season to taste with salt and pepper.