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.

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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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