Artichoke, Bean, Orzo Salad

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Artichoke, Bean, Orzo Salad

 

1 cup orzo

1 tablespoon extra virgin olive oil

2 cloves garlic, crushed

1/4 teaspoon salt

3 tablespoons fresh lemon juice

1/4 teaspoon freshly ground black pepper

1 14 oz. can artichoke hearts, drained

1 14 oz. can garbanzo beans, drained and rinsed

3/4 cup feta cheese, crumbled

1/4 cup fresh dill weed, chopped

3 tablespoons mint leaves, chopped

2 cups tomatoes

 

Cook pasta until al dente. Drain in colander and rinse under cold water.

Transfer to large bowl and toss with oil.

Mash garlic and salt into a paste. Transfer to small bowl and whisk in lemon

juice and pepper. Set dressing aside. Gently squeeze excess moisture from

artichoke hearts and cut lengthwise into eighths.Add to orzo along with garbanzo

beans, feta, dill, mint and reserved dressing. Toss gently to combine. Add

tomatoes and toss again. Serves 4.