Orzo Salad

This pasta looks a lot like rice. It makes a great summertime salad with fresh vegetables and a light olive oil and lemon juice dressing. Be creative and add what you like; orzo is very versatile.

ingredients

1 cu orzo or other tiny pasta
2 Tbs extra-virgin olive oil
2 clove garlic, crushed and
peeled
1 salt
2 Tbs fresh lemon juice
1/8 ts freshly ground pepper
1 can 14oz artichoke
hearts, drained and
chopped
1/3 cu crumbled feta cheese
2 Tb chopped fresh dill
1 1/2 Tbs chopped fresh mint
1 pk fresh grape tomatoes
(cherry tomatoes cut in
half)
1 cu baby spinach leaves,
finely sliced (chiffonnade)

directions

1
Assemble and pre-measure all ingredients.
2
In a small saucepan of bring water to a boil and cook orzo until just tender, about 9 minutes, or according to package directions.
3
Drain and rinse under cold water until cool. Press to remove excess water. Transfer to a medium bowl and toss with oil.
4
Mash garlic and salt into a paste with the back of a spoon in a medium bowl. Whisk in lemon juice and pepper. Add the cooked and cooled orzo, artichokes, feta, dill, spinach and mint; toss gently to combine. Add tomatoes and toss again. Serve at room temperature or slightly chilled.

Source: LESA