INGREDIENTS
2 cups orzo pasta
1 cup grape tomatoes, halved
½ cup feta cheese, crumbled
½ cup red onion, chopped
½ cup Kalamata olives, pitted
¼ cup fresh basil, chopped
¾ cup marinated artichoke hearts, sliced
¼ cup sun dried tomatoes, chopped
¼ cup capers, rinsed
3 cups arugula
½ cup toasted pine nuts
Dressing
¼ cup fresh lemon juice
½ cup extra virgin olive oil
2 garlic cloves, chopped
1 teaspoon oregano
Salt and pepper to taste
DIRECTIONS
- Make orzo according to package directions. Set aside to cool.
- When orzo is cooled, transfer to a large bowl and add the remaining ingredients. Mix well.
- In a small bowl, whisk together the dressing ingredients. Pour over salad mixture and toss to coat.
- Adjust the seasoning according to taste.
- Refrigerate for a couple of hours prior to serving.
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