Orzo Pasta Salad

This Mediterranean-style orzo salad gets its bold flavor from briny Greek olives, tangy artichoke hearts, roasted red pepper, and sun-dried tomatoes, all tossed with warm pasta so the dressing soaks right in.

Mixing everything while the orzo is still hot is the secret move. Warm pasta absorbs the balsamic vinegar and olive oil dressing much better than cold, which means more flavor in every forkful instead of a pool of dressing at the bottom of the bowl.

Lemon thyme gives this a fragrant, citrusy edge that pairs beautifully with the Mediterranean vegetables, though basil or rosemary work just as well depending on what’s in your garden.

Pro Tips

• Toss the cooked shrimp in at the end so they stay tender. Overcooking is the enemy.
• Let the salad sit 15 minutes before serving so the flavors meld together.
• Crumble feta cheese on top right before serving for a salty, creamy contrast.
• This salad travels well and tastes even better the next day straight from the fridge.

Variations

• Skip the shrimp and add white beans for a hearty vegetarian version.
• Swap balsamic for red wine vinegar and add capers for a punchier Greek profile.
• Toss in a handful of baby spinach or arugula for a peppery green bite.