Mediterranean Orzo Salad and a Winner!

The hot humid days of a Southern summer are here.  The furnace type weather and the fact that we spend all of our time at the pool for swim team combine and man I DO not feel like cooking at the end of the day!  Salads have become a favorite for dinner.  I have had fun experimenting with different flavors and ingredients.  This Mediterranean dish was a hit!  With the chickpeas (garbanzo beans) adding some protein and making the salad more substantial, you could serve it as the main dish.  Or if you are not a bean fan--leave them  out and serve with some grilled chicken or fish.  This really hit the spot for me!  I even loved it the next day for lunch-- the flavors seemed to come out even more!

Enjoy!

Winner of the Rhodes Cookbook: Lisa in Fort Worth

Mediterranean Orzo Salad
submitted by Melanie ~ The Sisters Cafe

1 1/2 cup orzo
1 (16 oz) can Chickpeas, drained
1 (6oz) jar marinated artichoke hearts, drained
1/2 cup oil packed sun-dried tomatoes, cut into strips
1/2 cup Kalamata olives, sliced
1/2 cup flat leaf parsley, chopped
1/4 cup scallions,  minced
1/4-1/2 cup fet cheese, crumbled
1/4 cup toasted pine nuts

Salad greens for serving

Dressing
1 large clove garlic
2 TB white wine vinegar
1 tsp Dijon mustard
1/2 tsp dried marjoram
1/4 cup extra-virgin olive oil
1/2 tsp salt
Freshly ground pepper

Cook the orzo in a pot of salted boiling water until tender, about 5 minutes.  Drain and rinse under cold water.

While orzo is cooking, mince the garlic in a food processor or blender.  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 (aka garbanzo beans), artichoke hearts, sun-dried tomatoes, olives, parsley, feta cheese and scallions.  Pour the dressing over the salad, and gently toss to combine.

To serve, line a shallow baol or individual plates with salad greens.  Spoon the orzo salad onto the greens, and serve topped with the pine nuts.

Recipe Source:  adapted from Quick Fix Vegetarian by Robin Robertson