Skip Navigation
Search recipes, ingredients, articles, products...
Mediterranean Lemon Pasta Salad
Get started!


4 ounces uncooked dried rosamarina pasta (orzo)

2 tablespoons Land O Lakes® Butter

2 medium (2 cups) green, orange, red and/or yellow bell peppers, coarsely chopped

1 large (1 cup) onion, coarsely chopped

2 teaspoons Italian seasoning

2 medium (1 1/2 cups) tomatoes, coarsely chopped

1 small (1/2 cup) cucumber, coarsely chopped

1/4 cup finely chopped fresh parsley

1/4 cup pitted ripe olives, drained, halved

1 (14-ounce) can quartered artichoke hearts, drained

2 tablespoons lemon juice

1/2 teaspoon salt


Belgian endive, if desired

Chopped fresh parsley, if desired

How to make

  1. STEP 1

    Cook pasta according to package directions. Rinse with cold water. Drain.

  2. STEP 2

    Melt butter in 4-quart saucepan until sizzling; add bell peppers, onion and Italian seasoning. Cook over medium-high heat, stirring occasionally, 6-8 minutes or until peppers are just tender. Remove from heat.

  3. STEP 3

    Combine cooked pasta, pepper mixture and all remaining ingredients except Belgian endive and additional parsley; toss gently. Cover; refrigerate at least 2 hours to blend flavors.

  4. STEP 4

    Garnish with Belgian endive and additional parsley, if desired.

Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.