Olympia Orzo Salad

Ingredients

• 1 cup orzo pasta
• 1 tablespoon extra virgin olive oil
• 2 garlic cloves, crushed and peeled
• 1/4 teaspoon salt
• 3 tablespoons fresh lemon juice
• 1/4 teaspoon fresh ground black pepper

• 1 (14 ounce) can artichoke hearts, drained (not packed in oil)

• 1 (14 ounce) can chickpeas, drained and rinsed
• 3/4 cup feta cheese, crumbled (3 oz.)
• 1/4 cup fresh dill, chopped
• 3 tablespoons fresh mint leaves, chopped
• 2 cups tomatoes, vine-ripened, chopped (2 large)
• 3 fresh spinach leaves, washed and dried (optional)

Directions

1. 1

   In a large saucepan of boiling salted water, cook pasta until al dente, about 3 to 5 minutes (package reads 8-10!). Drain in a colander and rinse under cold water until cool. Press to remove excess water. Transfer to a large bowl and toss with oil.

2. 2

   With a chef’s knife, mash garlic and salt into a paste. Transfer to a small bowl and whisk in lemon juice and pepper. Set the dressing aside.

3. 3

   Gently squeeze the excess moisture from artichoke hearts and cut lengthwise into eighths. Add to the orzo along with chickpeas, feta, dill, mint, and the reserved dressing; toss gently to combine. Add the tomatoes and toss again. Serve on a bed of spinach leaves.