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Fresh No-Cook Lemon Herb Orzo Pasta Salad Easy Summer Recipe with Artichoke and Kalamata

no-cook lemon herb orzo pasta salad - featured image
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A refreshing no-cook orzo pasta salad soaked in lemon juice and olive oil, combined with marinated artichokes, kalamata olives, and fresh herbs for a bright, tangy summer dish.

Ingredients

Scale
  • 1 cup (about 180g) dry orzo pasta
  • ½ cup (120ml) freshly squeezed lemon juice
  • ⅓ cup (80ml) extra virgin olive oil
  • 1 cup (150g) marinated artichoke hearts, drained and roughly chopped
  • ½ cup (75g) kalamata olives, pitted and halved
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon chopped fresh basil
  • 1 small clove garlic, minced
  • 2 tablespoons finely diced red onion (optional)
  • Salt and black pepper to taste
  • Optional add-ins: cherry tomatoes, cucumber slices, crumbled feta cheese

Instructions

  1. Place 1 cup dry orzo in a medium mixing bowl. Pour in ½ cup freshly squeezed lemon juice and ⅓ cup extra virgin olive oil. Stir gently to coat the orzo.
  2. Let the orzo sit for about 10 minutes, stirring every few minutes to prevent clumping and allow it to soften.
  3. While the orzo is soaking, drain and roughly chop the marinated artichoke hearts. Pit and halve the kalamata olives. Mince the garlic and finely dice the red onion if using. Chop the fresh parsley, dill, and basil.
  4. Once the orzo has softened and absorbed most of the lemon juice, add the artichokes, olives, garlic, red onion, and fresh herbs to the bowl. Toss gently to combine evenly.
  5. Season with salt and freshly cracked black pepper to taste, starting with about ½ teaspoon salt and ¼ teaspoon pepper, then adjust after tasting.
  6. Fold in optional cherry tomatoes, cucumber slices, or crumbled feta cheese if desired.
  7. Chill the salad in the fridge for 10-15 minutes if you want it cooler, or serve immediately.

Notes

Use fresh lemon juice for best results as bottled lemon juice lacks the acidity needed to soften the orzo. Stir the orzo frequently during soaking to prevent clumping and ensure even softening. Adjust salt carefully due to the saltiness of kalamata olives and marinated artichokes. Fresh herbs are essential for brightness; frozen or dried herbs will not deliver the same flavor. The salad can be chilled or served at room temperature and keeps well for up to 3 days refrigerated in an airtight container. Stir before serving if stored.

Nutrition

Keywords: no-cook pasta salad, lemon herb orzo, artichoke salad, kalamata olives, summer salad, easy pasta salad, Mediterranean salad

Find it online: https://chrisfeasts.com/fresh-no-cook-lemon-herb-orzo-pasta-salad-easy-summer-recipe-with-artichoke-and-kalamata/