Ingredients:

  • 1 pound (450g) Orzo pasta
  • Kosher salt
  • 1/2 cup (120ml) Extra Virgin Olive Oil
  • 1/4 cup (60ml) Freshly squeezed lemon juice
  • 2 cloves Garlic, finely minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Dried oregano
  • 1/2 teaspoon Sea salt
  • 1/4 teaspoon Freshly ground black pepper
  • 1 (14-ounce / 400g) jar Marinated Artichoke Hearts, drained and roughly chopped
  • 1 cup (about 150g) Cucumber, deseeded and diced small
  • 1 cup (about 150g) Cherry or Grape Tomatoes, halved
  • 1/2 cup (75g) Kalamata olives, pitted and halved
  • 4 ounces (115g) Feta cheese, crumbled
  • 1/2 cup Fresh flat-leaf parsley, finely chopped
  • 1/4 cup Fresh mint leaves, thinly sliced

Instructions:

  1. Bring a large pot of well-salted water to a rolling boil. Cook the orzo according to package directions until al dente. Drain immediately and rinse thoroughly under cold running water until completely cool. Drain extremely well and set aside in a large mixing bowl.
  2. Prepare the dressing: In a jar or small bowl, combine olive oil, lemon juice, minced garlic, Dijon mustard, oregano, salt, and pepper. Seal tightly and shake vigorously until emulsified.
  3. Add the chopped artichoke hearts, diced cucumber, halved tomatoes, and Kalamata olives to the cooled orzo.
  4. Pour about three-quarters of the dressing over the pasta mixture. Toss gently to coat evenly. Taste and add more dressing if needed for brightness.
  5. Gently fold in the crumbled feta, chopped parsley, and sliced mint. Be careful not to overmix.
  6. Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavours to fully integrate.
  7. Before serving, give it one final gentle toss. Add a small drizzle of fresh olive oil or lemon juice if the pasta seems dry after chilling.