Orzo Salad With Artichoke Hearts
|Orzo||1 Cup (16 tbs)|
|Frozen artichoke hearts||9 Ounce (1 Package)|
|Tomatoes||2 Medium, seeded and coarsely chopped to 2 cups|
|Red onion||1 Small, finely chopped to 1/2 cups|
|Feta cheese||2 Ounce, crumbled (1/2 Cup)|
|Pitted black olives||8 , sliced to 1/4 cup|
|Dill sprigs||4 (Fresh, For Garnish)|
|Lemon juice||2 Tablespoon|
|Olive oil||1 Tablespoon|
|Dijon mustard||1 Teaspoon|
|Snipped fresh dill||2 Tablespoon|
|Salt||1⁄4 Teaspoon (Adjust Quantity As Per Taste)|
|Black pepper||1⁄4 Teaspoon (Adjust Quantity As Per Taste)|
1 ln 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. Transferto a large salad bowl and add the tomatoes, onion, cheese, and olives.
2 Meanwhile, prepare the dressing. In a small bowl, whisk together the lemon juice, oil, mustard, dill, salt, and pepper. Or put all the ingredients in a small jar with a tight-fitting lid and shake vigorously.
3 Pour the dressing over the salad and toss gently until well coated. If desired, garnish each serving with sprigs of fresh dill.