This orzo salad just screams summer, right? I brought the dish to my friend’s birthday party this past weekend at Malibu Wines, and it was a hit. We ate the pasta alongside a fresh spinach salad with chicken, strawberries, walnuts, pine nuts and a poppy-seed dressing, and of course washed it down with a chilled glass of rosé–we were at a winery, after all. Hope everyone has a wonderful weekend!
1 lb. orzo, cooked in 6 cups chicken broth (preferably homemade)
1 (12 oz.) jar artichoke hearts, drained and chopped
1 1/2 cups (10.5 oz.) cherry tomatoes
1 can chickpeas, drained and rinsed
1/4 cup red onion, finely diced
1/4 cup feta cheese, crumbled
1/2 cup basil, chiffonade
Cook orzo in chicken broth, according to package directions. Transfer cooked orzo to a medium bowl and let cool to room temperature.
In a large bowl, add artichokes, tomatoes, chickpeas, onion, feta and basil. Once orzo is cooled, add to bowl and mix ingredients. Pour vinaigrette over orzo and stir. Season with salt and pepper, if necessary.
Mustard vinaigrette recipe:
1 tbsp. Grey Poupon Dijon mustard
4 tbsp. olive oil
3 tbsp. freshly squeezed lemon juice
1 tbsp. white wine vinegar
Salt and pepper, to taste
Whisk ingredients together in a small bowl. Season with salt and pepper.