Italian Orzo Salad

Ingredients

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Red wine vinegar

  2 tbsp or 30g

• Lemon juice

  Raw

  1 tbsp or 15g

• Italian Seasoning

  Shoppers Value

  1 tsp or 4g

• Garlic powder

  Spices

  ⅛ tsp or 0.4g

• Salt

  Table

  ¼ tsp or 2g

• Dijon mustard

  Grey poupon

  1 tsp or 5g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Orzo

  Meijer

  1 cup dry or 173g

• Chickpeas

  garbanzo beans, bengal gram, mature seeds, raw

  100g

• Spinach

  Cooked, boiled, drained, with salt

  4 oz or 113g

• Red peppers

  Hot chili, raw

  200g

• Olives

  Ripe, canned (small-extra large)

  ⅓ cup or 45g

• Artichokes

  (globe or french), raw

  50g

• Grape tomatoes

  Red, ripe, raw, year round average

  2 cup grape tomatoes or 298g

Directions

1. Make the vinaigrette first so the flavors have time to blend. Add the olive oil, red wine vinegar, lemon juice, Italian seasoning blend, garlic powder, salt, Dijon, and sugar in a bowl or jar. Whisk the ingredients together or close the jar and shake until combined. Set the dressing aside.
2. Cook the orzo according to the package directions (boil until tender). Drain the orzo in a colander and rinse briefly with cool water. Allow the orzo to cool and drain as you prepare the rest of the ingredients. You want the pasta to be as cool and dry as possible.
3. Rinse and drain the can of chickpeas, again allowing them to drain very well as you prepare the rest of the ingredients.
4. Roughly chop the spinach and place it in a large bowl. Remove the roasted red peppers, olives, and artichoke hearts from their brines. Slice the olives and roasted red peppers, and roughly chop the artichoke hearts. Slice the grape tomatoes in half. Place the chopped vegetables in the bowl with the spinach.
5. Finally, add the drained orzo and chickpeas to the bowl with the other ingredients. Stir the vinaigrette once more, then add half to the bowl. Toss the salad ingredients together until coated, and add more dressing if desired (I used the entire batch, but it's always best to start with half and add more as needed).
6. Source: www.budgetbytes.com/italian-orzo-salad/

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