I ate about 2 cups of this with my dinner the other night. That’s a lot. Especially since the 2 cups was consumed with 2 BBQ drumsticks, corn on the cob, potato salad, and asparagus. And French bread. With butter. I never said I was a light eater.
However, this is a light side dish (or light lunch) that tastes especially fresh with garden fresh tomatoes and cucumbers and is so easy to make ahead and chill. I change it up depending on what I’m in the mood for (or whatever is in my fridge)….red onion, kalamata olives, fresh mozzarella, spinach, basil, nuts, avocado. The dressing is very light so the fresh ingredients shine. We like it fully chilled. Just change it up to suit your tastes!
Tomato Feta Orzo Salad
- 1 lb. orzo, cooked and drained (I cook it just barely al dente so it doesn't get too soft when it soaks up the dressing)
- ½ cup olive oil
- ½ cup freshly squeezed lemon juice (I use Meyer lemons)
- 1 heaping Tbsp. honey
- ½ tsp. kosher salt
- ½ tsp. freshly ground pepper
- 4 Tbsp. chives, chopped
- ½ an English cucumber, diced
- 2 cups sugar-plum tomatoes, halved
- 1 can black olives, halved
- 1 12-oz. jar marinated artichoke hearts, drained and cut in quarters (mine are Trader Joe's brand and are already quartered)
- 5 oz. feta cheese, crumbled (add more or less to taste)
- Whisk the oil, lemon juice, honey, salt, pepper, and chives in a small bowl until thoroughly combined. Set aside. Combine remaining ingredients in a large bowl. Pour the lemon dressing over pasta mixture and mix/toss until thoroughly combined. Cover bowl and refrigerate until fully chilled. I like to make it early in the day so it is completely cold for serving. Toss again before serving.