Italian Orzo Salad
4 servings, about 1.25 cups each
A fresh Mediterranean pasta salad with orzo, chickpeas, roasted peppers, artichokes, and spinach tossed in a red wine vinaigrette.
| 60 ml olive oil | Whisk vinaigrette until combined | Add orzo & chickpeas, toss with dressing |
| 30 ml red wine vinegar | ||
| 15 ml lemon juice | ||
| 1 tsp Italian seasoning blend | ||
| 1/8 tsp garlic powder | ||
| 1/4 tsp salt | ||
| 1 tsp Dijon mustard | ||
| 1 tsp sugar | ||
| 200 g orzo (uncooked) | Cook orzo, drain, rinse & cool | |
| 1 425 g can chickpeas, drained and rinsed | Drain chickpeas well | |
| 115 g fresh spinach, roughly chopped | Chop spinach, slice peppers, olives & tomatoes, chop artichokes | |
| 2 roasted red peppers (1/2 of 12 oz jar), sliced | ||
| 50 g kalamata olives, sliced | ||
| 1/2 12 oz jar quartered artichoke hearts, roughly chopped | ||
| 1 pint / 300 g grape tomatoes, sliced in half |
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