Mediterranean Orzo Salad
Baby pasta (a.k.a. orzo) stands in for rice in this simple, super-for-supper salad.
- 1½ cups orzo
- 1 large clove garlic
- 2 tbsp white wine vinegar
- 1 tsp Dijon mustard
- ½ tsp dried marjoram
- ¼ cup extra-virgin olive oil
- ½ tsp salt
- Freshly ground black pepper
- 1 16-ounce can chickpeas, drained and rinsed
- 1 6-ounce jar marinated artichoke hearts, drained
- ½ cup oil-packed sun-dried tomatoes, cut into strips
- ½ cup pitted Kalamata olives
- ½ cup chopped fresh flat-leaf parsley
- ¼ cup minced scallions
- Salad greens, for serving
- ¼ cup toasted pine nuts (see tip)
Cook the orzo in a pot of salted boiling water until tender, about 5 minutes. Drain and rinse under cold water.
While the orzo is cooking, mince the garlic in a food processor. Add the vinegar, mustard, marjoram, olive oil, salt and pepper to taste. Process until well blended.
Set the dressing aside.
In a large bowl, combine the cooked orzo, the chickpeas, artichoke hearts, sun-dried tomatoes, olives, parsley and scallions.
Pour the dressing over the salad, and toss gently to combine.
To serve, line a shallow bowl or individual plates with salad greens. Spoon the orzo salad onto the greens, and serve topped with the pine nuts.
- To toast nuts in the oven, preheat the oven to 350 degrees F. Place the nuts in a single layer in a small, shallow baking pan. Toast, stirring occasionally, until very lightly browned and fragrant, 2 to 8 minutes, depending on the type of nut.
Submit!
