Shelly's Recipe

Mediterranean Orzo Salad

Category: Pasta Salads

2 cups (12 ounces) orzo
1 can (15 ounces) chickpeas, drained and rinsed
1 jar (6 ounces) marinated artichoke hearts, drained
1/2 cup oil-packed sun-dried tomatoes, drained and cut into strips
1/2 cup pitted kalamata olives, halved
1/2 cup chopped flat-leaf parsley
1/4 cup sliced green onions
1/4 cup toasted pine nuts
Dressing:2 tablespoons white wine vinegar
1 large clove garlic, minced
1 teaspoon Dijon mustard
1/2 teaspoon dried marjoram
1/2 teaspoon saltFreshly ground black pepper to taste
1/4 cup extra-virgin olive oil

Cook orzo according to package directions. Drain and rinse under cold water.

While orzo is cooking, make dressing: Combine vinegar, garlic, mustard, marjoram and salt and pepper in a small bowl. Whisk in olive oil until well blended.

In a large bowl, combine cooked orzo, chickpeas, artichoke hearts, sun-dried tomatoes, olives, parsley and green onions. Pour dressing over salad and toss gently to combine.

Serve on a bed of mixed greens, topped with pine nuts. Makes: 6 to 8 servings

To prepare ahead: You can make the orzo salad up to a day ahead. Store covered in refrigerator until ready to serve.