Italian Orzo Salad

Ingredients

• 1/4 cup olive oil
• 2 Tbsp red wine vinegar
• 1 Tbsp lemon Juice
• 1 tsp Italian seasoning blend
• 1/8 tsp garlic powder
• 1/4 tsp salt
• 1 tsp Dijon mustard
• 1 tsp sugar
• 1 cup uncooked orzo
• 1 can chickpeas
• 4 oz. fresh spinach
• 2 roasted red peppers
• 1/3 cup kalamata olives
• 1/2 jar quartered artichoke hearts
• 1 pint grape tomatoes

Directions

1. Start with the vinaigrette so it can settle while everything else comes together. Combine the oil, vinegar, lemon juice, seasoning blend, garlic powder, salt, Dijon, and sugar in a jar or bowl, then shake or whisk until the mixture looks blended. Put it aside for now.
2. Prepare the orzo as directed on the package, boiling it just until tender. Pour it into a colander, give it a quick rinse under cool water, and leave it there to shed extra water and lose heat while you move on. The goal is pasta that is both cool and not dripping wet.
3. Rinse the chickpeas well, then drain them thoroughly too. They can sit in the colander while you get the vegetables ready.
4. Coarsely cut the spinach and transfer it to a large mixing bowl. Take the roasted red peppers, olives, and artichoke hearts out of their brines. Cut the olives and peppers into slices, chop the artichoke hearts into rough pieces, and halve the grape tomatoes. Add all of those vegetables to the bowl with the spinach.
5. Add the cooled orzo and drained chickpeas to the same bowl. Give the vinaigrette another stir or shake, then pour in half of it. Toss everything until the salad is coated, adding more dressing only if you want it.