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)
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 18 March, 2021 edition of Al-Ahram Weekly