Antipasti orzo salad
This vibrant Mediterranean orzo salad combines sun-dried tomatoes, artichokes, chickpeas, and salty olives with tender pasta and a punchy Parmesan finish. A satisfying dish that’s perfect for lunch, a side, or a crowd-pleasing picnic option.
Updated : 09 July, 2025
Easy
About 20 min.
Ingredients
300 grams
Orzo pasta
120 grams
Sun-dried tomatoes
100 grams
Artichoke
80 grams
Red bell pepper
100 grams
Olives
2 tablespoon
Capers
400 grams
Chickpeas
100 grams
Parmesan
to taste
Salt
bunch
Parsley
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
You can use jarred roasted peppers instead of red bell pepper.
Preparation
Step 1
Cook the orzo in a large pot of salted boiling water, following the instructions on the packet. Unlike typical pasta dishes, the orzo in this recipe should be fully cooked through with no firmness in the centre, so extend the cooking time by a minute or two if needed.
Step 2
While the orzo cooks, chop the sun-dried tomatoes, artichokes, and peppers into bite-sized pieces, about 1cm across, and place them in a large serving bowl. Roughly chop the olives and capers and add them to the bowl along with the chickpeas and grated Parmesan.
Step 3
Pour in 4 tablespoons of oil taken from the jar of sun-dried tomatoes or artichokes. If you don’t have quite enough, supplement with extra virgin olive oil.
Step 4
Once the orzo is ready, drain it into a sieve and rinse under cold running water to cool it down and stop the cooking process. Shake off the excess water thoroughly. If you’re not serving the dish right away, allow the orzo to cool completely before continuing.
Step 5
Add the cooled pasta to the bowl with the vegetables and cheese, mixing everything together gently. Add an extra drizzle of oil if the salad seems dry.
Step 6
Stir in the chopped parsley just before serving for a fresh final touch.