📖 Instructions

1. Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions, usually around 8-10 minutes, until al dente. Drain well in a colander and rinse with cold water to stop the cooking process. Nobody likes mushy pasta!
2. Prepare the Spinach and Artichokes: While the orzo is cooking, roughly chop the fresh spinach and marinated artichoke hearts. I usually give the artichokes a gentle squeeze to remove any excess oil. Set them aside.
3. Make the Dressing: In a large bowl, whisk together the olive oil, lemon juice, garlic, Dijon mustard, salt, and pepper. This is where you can really adjust the flavors to your liking. Maybe add a pinch of red pepper flakes for a little kick?
4. Combine Ingredients: Add the cooked orzo, chopped spinach, and marinated artichoke hearts to the bowl with the dressing. Toss gently to coat everything evenly. Be careful not to overmix, as the spinach can get a bit bruised.
5. Add Cheese (Optional): If you're using Parmesan cheese, now's the time to sprinkle it over the salad. I'm not gonna lie, I usually add a generous amount. But hey, that's just me.
6. Chill and Serve: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together. This step is crucial! Serve chilled and enjoy this delightful Spinach and Artichoke Orzo Pasta Salad!