Mediterranean Orzo with Lemon and Artichokes
A light yet satisfying side or main dish that’s perfect for warm weather meals or Mediterranean-inspired dinners.
It features tender orzo pasta tossed with marinated artichokes, fresh herbs, zesty lemon, and olive oil for a simple, flavorful dish that’s ready in minutes.
Why You’ll Love This Recipe
Bright & Refreshing: The lemon and herbs make this pasta taste fresh and light.
Simple Pantry Ingredients: Uses orzo, canned or jarred artichokes, and a few staples you likely have on hand.
Versatile: Serve warm, at room temperature, or cold as a pasta salad.
Quick to Make: Perfect for weeknights, potlucks, or meal prep.
Total Time
Prep Time: 10 minutes
Cook Time: 10–12 minutes
Total Time: 20–22 minutes
Ingredients
For the Orzo:
1½ cups orzo pasta
1 (14 oz) can or jar of marinated artichoke hearts, drained and quartered
2 tbsp extra virgin olive oil
2 cloves garlic, minced
Zest of 1 lemon
Juice of 1 large lemon (about 3 tbsp)
¼ cup fresh parsley, chopped
2 tbsp fresh dill or mint, chopped (optional for extra flavor)
¼ cup crumbled feta cheese (optional, for garnish)
Salt and pepper, to taste
Optional Add-ins:
¼ cup Kalamata olives, sliced
½ cup cherry tomatoes, halved
2 tbsp capers
2 tbsp pine nuts, toasted
Extra olive oil, for drizzling
Instructions
Cook the Orzo:
Bring a pot of salted water to a boil.
Cook the orzo according to package instructions (usually 8–10 minutes) until al dente.
Drain and do not rinse (unless serving as a cold salad). Reserve ¼ cup of pasta water to loosen the sauce if needed.
Prepare the Lemon-Artichoke Mixture:
In a large skillet, heat 2 tbsp olive oil over medium heat.
Add minced garlic and sauté for 30 seconds until fragrant (don’t let it brown).
Stir in the artichoke hearts and cook for 2–3 minutes to warm through.
Combine and Toss:
Add the cooked orzo to the skillet with the artichokes.
Stir in lemon juice, lemon zest, parsley, and dill or mint (if using).
Season with salt and pepper to taste.
Toss gently until well combined. Add a splash of pasta water if needed for a silkier texture.
Finish and Serve:
Transfer to a serving bowl.
Sprinkle with feta cheese, Kalamata olives, or pine nuts if desired.
Drizzle with a little extra olive oil before serving.
Serve warm, at room temperature, or chilled.
Serving Suggestions
Serve as a side dish for grilled chicken, lamb, fish, or shrimp.
Enjoy as a light main course with a side of pita bread and tzatziki.
Use leftovers as a Mediterranean pasta salad for lunch the next day.
Tips
Orzo Cooking Tip:
Don’t Overcook: Orzo cooks quickly, so keep it al dente to avoid mushy texture—taste-test early!
Keep it Loose: Reserve pasta water to help loosen the orzo if it becomes too thick or sticky after draining.
Flavor Boost:
Use the marinade from the artichoke jar (if oil-based) as part of the olive oil for extra flavor.
Lemon Balance:
Taste and adjust the lemon juice to your preference. Add a little more zest or a pinch of sugar if the lemon is too sharp.
Fresh Herbs Tip:
Use fresh herbs only for the best flavor—dried herbs won’t provide the same brightness.
Variations
Protein Additions:
Chicken: Toss in grilled chicken or shredded rotisserie chicken for a full meal.
Shrimp: Top with seared or grilled shrimp for a light, seafood twist.
Chickpeas: Add a cup of canned chickpeas for a vegetarian protein boost.
Make It Vegan:
Skip the feta or replace it with plant-based feta or a sprinkle of nutritional yeast for a cheesy note.
Add More Vegetables:
Spinach or Arugula: Stir in fresh greens at the end for extra texture and color.
Roasted Red Peppers: For sweetness and color contrast.
Zucchini or Cucumber: Dice small for a refreshing element if serving cold.
Whole Grain Option:
Swap regular orzo for whole wheat orzo or even pearl couscous for a nuttier flavor and more fiber.
Extra Garnish Ideas:
Pine Nuts: Toasted pine nuts add a buttery crunch.
Sun-Dried Tomatoes: For a tangy, savory note.
Pomegranate Seeds: For a pop of sweetness if serving in summer.
Q&A
Q: Can I serve this dish cold as a salad?
A: Yes! This recipe works beautifully as a pasta salad. Just rinse the orzo with cold water after cooking, then toss with the lemon-artichoke mixture and olive oil before chilling.
Q: Can I use frozen or canned artichokes?
A: You can use frozen artichokes (thawed and patted dry), but marinated jarred artichokes add more flavor since they’re packed in oil and herbs. Canned artichokes work too—just season them well.
Q: How long will leftovers last?
A: Store leftovers in an airtight container in the fridge for up to 3 days. The flavors will deepen over time, making it great for meal prep.
Q: Can I make this gluten-free?
A: Yes! Simply use gluten-free orzo or swap it for quinoa or rice-shaped pasta alternatives.
Q: What proteins go well with this dish?
A: It pairs well with grilled chicken, salmon, shrimp, or chickpeas for a plant-based option.
Nutrition Facts (Per Serving – Approximate, Serves 4)
Calories: 320
Protein: 9g
Carbohydrates: 35g
Fiber: 4g
Sugars: 2g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 10mg
Sodium: 420mg
Note: Nutritional values vary depending on added feta, olives, and extra toppings.
Conclusion
Mediterranean Orzo with Lemon and Artichokes is a simple, fresh, and flexible recipe that captures the essence of Mediterranean cooking—bright flavors, healthy ingredients, and effortless preparation. Whether you serve it warm as a side dish or cold as a pasta salad, it’s a crowd-pleaser that fits any occasion.
This dish makes a great base for customization, so feel free to add proteins, more veggies, or extra herbs to make it your own!