Greek Orzo Salad

1 and 1/2 Cup Orzo, Uncooked (3 Cups)

Prepare orzo as per package instruction, drain, rinse and transfer to a large bowl.

1 Tbsp Salt

Mix cooked orzo with salt and set aside to cool.

1/4 Cup Sun-Dried Tomatoes, Chopped
1/2 Cup Kalamata Olives, Chopped (Mediterranean Organic, Non-GMO from Whole Foods)
1/2 Cup Artichoke Heats, Chopped (6.5 oz 365 Marinated Non-GMO Artichoke Quarters, Glass Jar)
1/2 Cup Flat Leaf Parsley, Chopped
1 Cup Cherry Tomatoes, Chopped
1/4 Cup Pine Nuts, Roasted

All all the above to orzo and mix.

Tahini Vinaigrette

1 Tbsp Tahini
1 Tbsp White Wine Vinegar
1 Tbsp Olive Oil
2 Garlic Clove, Minced
1 Tbsp Lemon Juice
1/2 Tsp Cumin Powder
1 Tsp Salt
1/2 Tsp Black Pepper Powder

Blend all the above in blender

Add the tahini vinaigrette to orzo pasta and serve.

Taste Note: Tastes AWESOME
Serves: 2
Source: mydarlingvegan