Serves: 4-6

Ingredients:

2 cups orzo

2 x 200 gm glass jars (artichoke quarters in French dressing solution)

1 red onion (halved; finely sliced)

1 each: red and yellow capsicum (seeded, diced)

3-4 medium cucumbers (sliced)

7-10 kalamata black olives (pitted, halved)

1/3 cup fresh lemon juice

1/3 cup green coriander leaves (chopped)

An amount to drizzle of extra virgin olive oil

Salt + pepper + oregano (optional)

Method:

Add orzo to a large pan with salted boiling water.  Cook until al dente.

Strain; reserving a cup of pasta waters aside.  In a large serving bowl; add all remaining ingredients; to taste, adding some reserved artichoke marinade for a more zesty taste; if desired.  When orzo is brought to room temperature; mix it gently with the prepared salad and serve.

N.B.:  If orzo clumps together before adding it to the salad; add an amount of the reserved pasta water while using a fork to help you declump it; then add it to the salad and mix.  If more oil is needed, drizzle a small amount on top, prior to serving.   

* A version of this article appears in print in the 15 August, 2024 edition of Al-Ahram Weekly