GREEK LEMON ORZO SALAD WITH FETA AND KALAMATA OLIVES

PASTA SALAD -8 oz orzo pasta (about 1.5 cups) -1 cup canned artichoke hearts (chopped) -1/3 cup kalamata olives (chopped) -1 cup fresh parsley (measured, then chopped) -1/4 cup sun-dried tomatoes (diced) -1/2 cup feta cheese crumbles -zest of one lemon

DRESSING -2/3 cup avocado oil -1/3 cup lemon juice -2 tbsp red wine vinegar -1 tbsp honey -1 tsp salt -1/2 tsp pepper

Cook the orzo according to package directions. Rinse with cool water after cooking to bring to room temperature. Chop all ingredients and place in a large bowl.

Combine the dressing ingredients in a jar and shake vigorously. Then combine the cooked orzo, artichokes, olives, parsley, sun-dried tomatoes, feta, lemon zest and add the dressing.

Enjoy! Store in an air-tight container in the refrigerator for up to 5 days.

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