Description
A bright, versatile 20-minute lemon orzo pasta salad with English cucumbers and artichoke hearts. Perfect for meal prep or a quick lunch that works warm or chilled.
Ingredients
1 ½ cups dried orzo pasta (226g)
1 medium English cucumber
1 large tomato or 8 ounces cherry tomatoes
½ cup fresh herbs (parsley, cilantro, basil, dill, or mint)
½ cup pitted olives (halved)
1 cup canned or jarred artichoke hearts (drained and chopped)
¼ cup extra-virgin olive oil
1 teaspoon Dijon mustard (use alcohol-free variety)
½ teaspoon honey or maple syrup
1 teaspoon finely grated lemon zest
2 to 4 tablespoons fresh squeezed lemon juice
Salt and fresh ground black pepper
Instructions
Bring a large pot of salted water to a boil
Add orzo pasta and cook until al dente (8–10 minutes)
While pasta cooks, dice cucumber, tomatoes, and herbs
Chop artichoke hearts and halve pitted olives
Whisk olive oil, Dijon mustard (use alcohol-free), honey, lemon zest, and lemon juice for dressing
Drain pasta, add to bowl with vegetables and herbs
Pour dressing over hot pasta, toss until evenly coated
Let cool to room temperature before refrigerating if serving chilled
Notes
For extra richness, mix in 2 tablespoons of oil from marinated artichokes
Use fresh dill or parsley for a more aromatic flavor
Stir in crumbled feta (optional, non-meat dairy)
Store in airtight containers for up to 4 days
Serving at room temperature: rinse pasta under cold water to stop cooking as soon as it finishes boiling
- Prep Time: 15
- Cook Time: 10
- Category: Lunch
- Method: Stovetop
- Cuisine: Mediterranean