Sea Parsley? and Orzo Salad with Artichokes
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
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.
Meanwhile, prepare the dressing. In a food processor or blender mix together the lemon juice, mustard, Sea Parsley?, salt and pepper.
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