I know Mimi, who brought this delicious orzo salad, from Emma’s school (her daughter is a year ahead of Emma), and she is a good friend of Kim’s—so she came to The Second Confidential Cooks’ Dinner as a double friend. I have to say, I just love orzo—check out Orzo with Pine Nuts and Basil—and the meanie in me loves when people ask if it’s rice (I’m always nice/innocent when I say it’s pasta…and guests then feel like they’ve just gotten a gift!). This dish reminds me a lot of the Cold Tuna-Pasta Salad that is one of our all-time favorites.
2 cups orzo
2 cups arugula
1 cup cherry tomatoes, halved or quartered depending on size
6 T chopped red onion
6 T chopped pitted kalamata olives
1 t. freshly ground black pepper
1/2 t. salt
2 6-oz. jars marinated artichoke hearts, coarsely chopped
6 oz. (or more) feta, crumbled
Cook the orzo according to package instruction. Drain and rinse with cold water. Combine orzo, arugula and next five ingredients in a large bowl.
Drain artichokes, reserving marinade. Coarsely chop artichokes, and add artichokes, reserved marinade and most of the feta to orzo mixture, tossing gently to coat. Sprinkle each serving with remaining feta.