So to end off pasta salad week, I thought I’d do one of my favourites. I love the tang of the olives, feta and artichokes, along with the kick of briney heat from the pepperonicini! For those of you that don’t like heat, you can reduce or even eliminate the use of the pickled peppers. For those that want a little bit more heat running through the salad, and not just on the bites that have bits of pepper, try adding some of the brine from the peppers to the dressing, swapping out for some of the vinegar. This is another salad, like most pasta salads, that gets better with time. This recipe will make 6-8 servings.
1 ½ cups uncooked orzo pasta
2 (6 ounce) cans artichoke bottoms, drained and roughly chopped*
2 tomatoes, diced (or about 20 cherry tomatoes, halved)
1 large English cucumber, diced
1 green pepper, diced
½-1 red onion, diced
1 cup crumbled feta cheese
1 cup black olives, preferably Kalamata, roughly chopped
3-4 pepperoncini, sliced thin (optional)
¼ cup chopped fresh parsley*
2 tablespoons lemon juice
6 tablespoons olive oil
5 tablespoons red wine vinegar
1 ½ teaspoons dried oregano
½ teaspoon freshly ground pepper
salt to taste (if needed)
* Click here to learn about artichokes and parsley.
Bring a large pot of lightly salted water to a boil. Add Orzo and cook for 8 – 10 minutes (or according to box instructions); drain.
In a large bowl combine the orzo, artichoke hearts, tomatoes, cucumber, green pepper, onion, feta, olives, pepperoncini and parsley. Toss to combine.
In a small bowl, mix together the lemon juice, olive oil, red wine vinegar, dried oregano, salt and pepper. Taste and adjust the flavours as needed. Pour the dressing over the salad and toss to combine. Chill for an hour in the refrigerator and then serve.
If you are preparing the salad a day ahead, do as detailed above, but leave out the tomatoes, cucumber, green pepper and feta, adding these ingredients right before serving, so they don’t become soggy.