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Title: Orzo Pasta Salad
Categories: Pasta, Salads
Yield: 4 Servings

1 1/2 c Dry orzo pasta (270 g)
1 c Cherry tomatoes (150 g);
- halved
1/2 md Red bell pepper (100 g);
- diced
1 sm Small cucumber (120 g);
- diced
1/4 Red onion (40 g); finely
- chopped
1 c Artichoke hearts (140 g);
- quartered
14 oz Can chickpeas (396 g)
1/2 c Vegan feta (80 g); crumbled
1/4 c Fresh basil; chopped
3 tb Extra virgin olive oil
- (45 ml)
2 tb Lemon juice (30 ml)
1 tb Red wine vinegar (15 ml)
1 ts Dijon mustard (5 g)
1 cl Garlic (3 g); minced
1/2 ts Dried oregano (1 g)
1/4 ts Salt (1 g); or to taste
1/4 ts Black pepper (1 g)

Preparation time: 15 minutes
Cooking time: 8 minutes

A rainbow of vegetables, vegan feta, and chickpeas are tied together
with a zippy, garlicky vinaigrette in this easy orzo pasta salad
recipe.

Bring a large pot of salted water to a boil. Add the orzo and cook
according to the package instructions (about 8 minutes) until al
dente.

Drain the orzo, rinse under cold water to stop the cooking process,
and let it cool completely.

In a small bowl, whisk together olive oil, lemon juice, red wine
vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black
pepper. Set aside.

In a large mixing bowl, combine the cooled orzo, cherry tomatoes,
cucumber, red bell pepper, red onion, artichoke hearts, vegan feta,
chickpeas, and chopped basil.

Pour the dressing over the salad and toss well to combine. Taste and
add more salt if needed, depending on the saltiness of the feta
cheese used.

Let the salad sit for at least 15 minutes before serving to allow the
flavors to meld. Serve cold or at room temperature.

Recipe by Jessica Hylton

Recipe FROM: <https://jessicainthekitchen.com/orzo-pasta-salad/>

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