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Orzo Artichoke Salad

Updated: Apr 4

A delicious pasta salad recipe, especially in the summer months when you just want to reach for a cool and satisfying salad. Great as a side or on its own.

It is lemony and the parsley really brings out the flavours. Try not to eat it all at once. It lasts for a few days in the fridge, trust me.


1 1/2 cup orzo

1/4 cup olive oil

1 can (14 oz) artichokes

4 ounces proscuitto

4 green onions

1/2 cup parsley

1/2 cup parmesan cheese

2 Tablespoons fresh basil

cherry tomatoes for a little colour


1 egg yolk

sea salt and fresh ground pepper

2 Tablespoons good quality apple cider vinegar

2 Tablespoons fresh lemon juice

1 Teaspoon Dijon mustard

1/2 cup good quality olive oil


Cook orzo until al dente, drain, and then toss it with 1/4 cup of olive oil

Let this cool a bit

Drain the artichokes and chop them into bite sized pieces

Chop the proscuitto into bite sized pieces also

Chop the green onions and parsley finely

Grate 1/2 cup parmesan cheese with a fine shredder

Wash and dry fresh basil, and chop finely, try not to bruise it.

If you add cherry tomatoes, cut them in half

Whisk all of the dressing ingredients together until well blended

Add to the orzo mixture and combine

Refrigerate a few hours so that all of the wonderful flavours meld together


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