Easy Lemon Artichoke Orzo Salad

Ingredients

8 Servings

4 Tbsp. unsalted butter

▢2 Tbsp. minced fresh garlic

▢2 cup dry orzo pasta

▢4 cups lower-sodium vegetable broth (sub chicken broth)

▢1.5 cup marinated artichoke hearts, roughly chopped (from a jar)

▢0.67 cup crumbled feta cheese (sub shaved Parmesan)

▢0.5 cup sliced almonds (sub toasted pine nuts)

▢2 tsp. lemon zest, plus 1 Tbsp. fresh lemon juice (from 1 lemon)

▢0.5 tsp. cracked black pepper

▢4-6 Tbsp. finely chopped parsley or basil leave

Directions

In a medium saucepan, melt butter over medium heat. Once melted, add garlic and cook 1 minute, until fragrant. Stir in orzo and cook 3 to 4 minutes, stirring occasionally, until the grains are lightly toasted and golden.

Add broth; increase heat to bring mixture to a boil. Once boiling, reduce to medium-low, cover, and gently simmer for 15 minutes until all liquid is absorbed.

Remove pan from heat and stir in artichokes, feta, almonds, lemon zest and juice, black pepper, and fresh parsley (or basil). Taste and add a pinch of salt, if needed. Serve warm, chilled, or closer to room temperature.

*If making ahead, reserve 1 to 2 Tbsp. oil from the jar of marinated artichokes to stir in right before serving to help loosen up the grains.