1 can (14 oz.) artichoke hearts, drained then chopped
1 red bell pepper, roasted, peeled and diced
1 Roma tomato, diced
3 tbsp. pine nuts, toasted
2-3 tbsp. fresh parsley, chopped, plus more for garnish
Zest of ½ lemon
¼ cup olive oil
3 tbsp. red wine vinegar
1 tsp. white vinegar
Juice of 1 lemon
Salt and pepper, to taste
Feta cheese, crumbled, for topping, if desired
Instructions
Bring a medium pot of salted water to a boil, then add orzo. Cook until tender, but still firm to bite, about 9-10 minutes. Once done, remove from heat and drain. Transfer orzo to a large bowl and let cool.
Warm a small skillet over medium heat. Add pine nuts and lightly toast, stirring occasionally, about 2 minutes. Remove from heat.
Turn one gas burner to medium heat, then place bell pepper over open flame. Using tongs with a long handle, frequently rotate peppers on the burners, until skins blister and blacken. Transfer pepper to a glass or metal bowl and cover with Saran wrap; let pepper sweat about 5-10 minutes. Remove the pepper from the bowl and peel off the skin. Dice bell pepper.
In a small bowl, whisk together olive oil, red wine vinegar, white vinegar, lemon juice, salt and pepper.
Add the vinaigrette to the large bowl with the orzo and mix; add artichokes, roasted bell pepper, tomato, pine nuts, parsley and lemon zest. Season with salt and pepper.
Serve at room temperature or chilled. Top with crumbled feta cheese and parsley, if desired.
Recipe by sweet caroline's cooking at https://sweetcarolinescooking.com/2015/08/12/back-at-it-greek-orzo-salad/