FOR THE SALAD
1 cup orzo
1 9-ounce package frozen artichoke hearts
2 medium-size tomatoes, seeded and coarsely chopped (2 cups)
1 small red onion, finely chopped (1/2 cup)
2 ounces Feta cheese, crumbled (1/2 cup)
8 pitted black olives, sliced (1/4 cup)
OPTIONAL GARNISH
Fresh dill sprigs and/or Sea Parsley™
FOR THE DRESSING
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon Dijon mustard
5 grams Sea Parsley™
1/4 teaspoon salt and black pepper, or to taste
Servings: 6
1. In a large saucepan of boiling unsalted water, cook the orzo for 6 minutes over moderately high heat. Add the artichoke hearts and cook, stirring occasionally, 3 to 4 minutes more or until the pasta and artichoke hearts are tender. Drain, rinse with cold water and drain again. Transfer to a large salad bowl and add the tomatoes, onion, cheese and olives.
2. Meanwhile, prepare the dressing. In a food processor or blender mix together the lemon juice, mustard, Sea Parsley™, salt and pepper.
3. Pour the dressing over the salad and toss gently until well coated. If desired, garnish each serving with sprigs of Sea Parsley™ and/or dill. Other small pasta shapes and green vegetables can be substituted for the orzo and artichoke hearts.
Serves 4 to 6
1 cup orzo
1 9-ounce package frozen artichoke hearts
2 medium-size tomatoes, seeded and coarsely chopped (2 cups)
1 small red onion, finely chopped (1/2 cup)
2 ounces Feta cheese, crumbled (1/2 cup)
8 pitted black olives, sliced (1/4 cup)
OPTIONAL GARNISH
Fresh dill sprigs and/or Sea Parsley™
FOR THE DRESSING
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon Dijon mustard
5 grams Sea Parsley™
1/4 teaspoon salt and black pepper, or to taste
Servings: 6
1. In a large saucepan of boiling unsalted water, cook the orzo for 6 minutes over moderately high heat. Add the artichoke hearts and cook, stirring occasionally, 3 to 4 minutes more or until the pasta and artichoke hearts are tender. Drain, rinse with cold water and drain again. Transfer to a large salad bowl and add the tomatoes, onion, cheese and olives.
2. Meanwhile, prepare the dressing. In a food processor or blender mix together the lemon juice, mustard, Sea Parsley™, salt and pepper.
3. Pour the dressing over the salad and toss gently until well coated. If desired, garnish each serving with sprigs of Sea Parsley™ and/or dill. Other small pasta shapes and green vegetables can be substituted for the orzo and artichoke hearts.
Serves 4 to 6