Lent-friendly recipes: Orzo artichoke salad

Editor’s note: Every week during Lent, Jersey Catholic will feature a recipe perfect for Meatless Fridays submitted by Archdiocesan staff. This week’s recipe is submitted by Sister Donna Ciangio, O.P., Office of the Chancellor.

Ingredients

• 1 1/2 cups orzo or other small pasta
• 3 tablespoons pine nuts or toasted walnuts
• 1 14 oz can quartered artichokes 
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup finely chopped fresh parsley
• Finely grated fresh lemon zest (from a whole lemon)
• I can sliced black olives 

Instructions

Cook orzo according to directions on the box. Drain but do not rinse.

While the orzo (or other pasta) is cooking, lightly toast pine or walnuts in a dry small skillet over moderate heat for about two minutes. Remove from heat and let cool for a minute and then coarsely chop.

Mix oil, vinegar, salt, and pepper in the bottom of a large bowl. Add pasta and artichokes, nuts, parsley, and lemon zest and toss to combine.

You can serve this right away or make ahead and serve at room temperature.