Orzo Chickpea Artichoke Salad with Greek Dressing
A large cold orzo salad with chickpeas, artichoke hearts, cucumber, tomatoes, olives, onion, and peperoncini in an adjustable Greek dressing.
Ingredients
Salad
- 1 lb dry orzo
- 1 small red onion finely diced
- ½ cup kalamata olives halved
- 1 13.5-ounce can quartered artichoke hearts drained
- 1 cup cherry tomatoes halved
- ⅓ cup sliced peperoncini
- 1 cup diced cucumber remove watery seeds and pat dry as needed
- 1 15.5-ounce can chickpeas rinsed and drained
Adjustable Dressing
- 1–2 cups prepared Greek dressing start with 1 cup; add ¼ cup at a time only as needed, up to 2 cups total
Instructions
- Cook 1 pound dry orzo to package al dente and drain. Cool promptly in the refrigerator after spreading in a clean shallow container. Prepare and drain the remaining ingredients.
- Combine cold pasta, onion, olives, artichoke hearts, tomatoes, cucumber, peperoncini, and rinsed drained chickpeas in a large bowl.
- Toss with 1 cup prepared Greek dressing, cover, and refrigerate 30 minutes. Stir and taste, adding more dressing ¼ cup at a time only if needed, no more than 2 cups total.
- Serve approximately 16 side portions chilled, keeping the remaining salad refrigerated and respecting the dressing label storage limit.
Notes
Orzo is weighed dry. Dressing is adjustable: start with 1 cup and use no more than 2 cups total. One cup prepared cucumber is included. Cooling time varies with pasta temperature and container depth.