Lemon Artichoke Orzo

This light and refreshing pasta salad makes a great side dish, especially in the summer. The citrus and fresh herbs combined with artichokes and peas make for a nutritious crowd-pleaser. Ideally, prepare a day before serving, and store in the fridge to allow the flavours to incorporate. 

INGREDIENTS:

1 package orzo pasta (we used approx 3 cups, which made about 6 cups cooked orzo)

1 carton vegetable stock 900 ml (or water + vegetable bouillon cubes)

1-2 cups fresh or frozen peas (thawed)

1 cup artichoke hearts (from a can/jar), chopped small

juice + zest from one lemon

1/4 cup olive oil

1 tbsp balsamic reduction

1 tsp salt

1/2 tsp pepper

1/2 tsp garlic powder

2 tbsp fresh oregano, chopped small

2 tbsp fresh basil, chopped small

METHOD:

1 - Cook orzo in the vegetable broth according to package instructions. You may need to add some water if there’s not enough liquid to cook the orzo in. Rinse with cold water, drain well and transfer to a large bowl. Add peas, artichokes, oregano and basil. 

2 - In a small bowl stir together remaining ingredients to make the dressing, pour over the orzo mixture and stir until well combined. Adjust spices to your preference. Makes enough to fill a large serving bowl, a perfect summer side dish.

Makes: Large serving bowl (8 - 10 side dish servings)

Prep time: 15 - 20 minutes

Cook time: n/a

Store leftovers: Air-tight container, in the fridge

Lasts: 4 - 6 days