Orzo Pasta Salad with Artichokes Recipe
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Jump to RecipeThe orzo pasta salad with artichokes recipe is made with tangy marinated artichoke hearts, fresh vegetables, herbs, and a delicious 5-minute vinaigrette! This salad is loaded with flavor in each bite, and is great as a party side dish or pot luck.
This is one salad that will be gone before you know it: crunchy veggies, orzo pasta, and a bright and fresh dressing make this one crowd-pleaser recipe.
Want more delicious pasta salads? Try our tzatziki pasta salad, creamy arugula pasta salad, or our favorite creamy vegan Hawaiian mac salad!
This tasty artichoke pasta salad is A+ and so good as a side dish, to bring to a potluck, or just for lunch. I made it ahead of time for our 4th of July BBQ… and was actually tempted to hide it in our other fridge and not even share it for guests. But I relented, and it was a huge hit!
I made it a day in advance (minus the spinach, which I added right before serving), and it gave the pasta salad just enough time for the flavors to marinate. I make a huge batch of pasta salad every other week for our lunches, and I have a feeling this will be my new Go-To recipe for Sunday night meal prep!
Why This Recipe Works
- Refreshing and tangy
- This salad is bursting with flavor in each bite
- Loaded with fresh vegetables
- Vegetarian, and can easily be made vegan by omitting the feta
- A huge crowd-pleaser
- Great for BBQs, parties, or potlucks
Ingredients for this Easy Pasta Orzo Salad
- Orzo Pasta – I absolutely love this fun orzo pasta shape, it goes great with this bright and fresh salad. I used regular orzo for this pasta, but if you are looking for a gluten free version, you may be able to find it in stores.
- Kalamata Olives: make sure they are pitted! I love the rich briny flavor of these herby kalamata olives, which have a purple hue and a really nice flavor. These Greek olives are fantastic for adding to salads, to dips, or just as a quick snack.
- Artichoke heart, parsley, fresh garlic, cherry tomatoes, spinach, and roasted red peppers.
- Feta Cheese – I have a great recipe here online to make your own plant-based feta!
- The 5-Minute red wine vinaigrette: made with red wine vinegar, whole grain mustard, olive oil, oregano, basil, and sugar.
Additions and Substitutions
- You can add your favorite vegetables into this orzo salad with artichokes: shredded carrots, chopped lettuce instead of spinach, or whole tomatoes instead of cherry tomatoes.
- Use a bottled dressing if you’d like instead of the homemade version – a Greek or Italian vinaigrette dressing will work as a great substitute.
- You can omit the feta cheese, or use a vegan version for a plant-based substitute.
- Or use a different cheese like shredded parmesan, cheddar, or fresh mozzarella pearls.
How to Make this Salad
Step 1: In a large pot, cook the pasta according to package directions. Drain and set aside to cool.
Step 2: Prep your vegetables: chop the tomatoes, cucumber, parsley, artichoke hearts, and pit olives if necessary.
Step 3: In a large mixing bowl add the spinach, cherry tomatoes, cucumber, kalamata olives, artichoke hearts, roasted red pepper, and parsley. Add the drained and cooled pasta to the vegetables in the mixing bowl.
Step 4: In a small bowl, add all the dressing ingredients and shake for 30 seconds to mix.
Step 5: Toss dressing in with pasta and vegetables, and stir to coat well to combine.
Step 6: Top with feta cheese and refrigerate.
Recipe FAQs
Yes! Artichoke hearts that have been marinated in a brine make a great addition to pasta salads. They have a distinct flavor, and go great with fresh vegetables and orzo pasta like in this recipe.
This pasta salad is made with artichoke hearts, spinach, tomatoes, cucumber, and a 5-mintue homemade vinaigrette dressing.
Absolutely, bottled dressing makes a good substitute. While I prefer making my own vinaigrette, you can use a bottled red wine vinaigrette, Italian dressing, or Greek vinaigrette in a pinch.
Other Summer Vegan Pasta Salads You’ll Love!
- Creamy Cucumber Pasta Salad
- Pasta Salad with Avocado Dressing Recipe
- Rice Noodle Pasta Salad
- Tzatziki Pasta Salad
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Orzo Pasta Salad with Artichokes
Ingredients
- 1 16 ounce box orzo
- 4 cups fresh spinach chopped
- 1 cup cherry tomatoes halved or quartered
- 1 cup English cucumber sliced
- 1 cup kalamata olives chopped
- 1 cup marinated artichoke hearts chopped
- 1/2 cup roasted red peppers diced
- 1/2 cup fresh parsley chopped
- 1/2 cup feta cheese see below for vegan version
Homemade Red Wine Vinaigrette Dressing
- 1/2 cup extra virgin olive oil
- 6 tablespoons red wine vinegar
- 3 garlic pressed
- 2 tablespoons whole grain mustard
- 1 teaspoon sugar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
Instructions
- In a large pot, cook the pasta according to package directions. Drain and set aside to cool.
- In a large mixing bowl add the spinach, cherry tomatoes, chopped cucumber, kalamata olives, artichoke hearts, roasted red pepper, and parsley. Add the drained and cooled pasta to the vegetables in the mixing bowl. Add the crumbled plant-based feta cheese to the bowl.
- In a pint sized mason jar, add all the dressing ingredients and shake for 30 seconds to mix.
- Toss dressing in with pasta and vegetables, and stir to coat.
- Chill pasta salad in refrigerator (overnight if possible to let the flavors set) and serve!
Notes
- You can add your favorite vegetables into this salad: shredded carrots, chopped lettuce instead of spinach, or whole tomatoes instead of cherry tomatoes.
- Use a bottled dressing if you’d like instead of the homemade version – a Greek or Italian vinaigrette dressing will work as a great substitute.
- You can omit the feta cheese, or use a vegan version for a plant-based substitute.
- Or use a different cheese like shredded parmesan, cheddar, or fresh mozzarella pearls.
Nutrition
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