Ingredients
1 lb Orzo Pasta
1 can quartered marinated Artichokes, drained
1 cup Grape Tomatoes, halved
2.25 oz can sliced Black Olives, drained
1 cup packed Spinach, chopped
½ Red Bell Pepper, chopped
1 cup Cucumber, chopped
½ Red Onion, diced
1 Lemon, juiced
½ cup SOOC Milanese Gremolata Olive Oil
½ cup SOOC Sicilian Lemon Balsamic
½ tsp SOOC French Citrus Fennel Sea Salt
1 Tbsp SOOC Greek Seasoning
1 tsp Dijon Mustard
¼ tsp Black Pepper
½ cup Feta Cheese Crumbles
½ cup Parsley, chopped
Directions
Cook the orzo according to packing instructions. Strain out the water and transfer to a large mixing bowl. Set in the fridge to let cool for an hour.
When cool, add the artichokes, tomatoes, black olives, spinach, bell pepper, cucumber, and red onion. Toss to combine together.
In a small mixing bowl, whisk together the lemon juice, Milanese Gremolata Olive Oil, Sicilian Lemon Balsamic, French Citrus Fennel Sea Salt, Greek Seasoning, dijon mustard, and black pepper. Pour over the pasta, and toss together.
For best flavor, refrigerate for an additional hour.
Top with the feta cheese and parsley to serve. Enjoy!
