Orzo Tomato Artichoke Salad

Ingredients

• 2 cups uncooked orzo pasta
• 1/2 cup extra-virgin olive oil
• 1/4 cup balsamic vinegar
• 1 tablespoon chopped fresh basil, or to taste
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 2 tomatoes, chopped
• 1 (6 ounce) can sliced black olives, drained
• 1/2 cup grated Parmesan cheese (optional)

Directions

Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 to 10 minutes; drain.

Whisk olive oil, balsamic vinegar, and basil together in a small bowl for the dressing.

Combine cooked orzo, artichoke hearts, tomatoes, olives, and Parmesan cheese in a large bowl. Stir dressing into the orzo mixture until all ingredients are well coated. Can be served warm or chilled.