Ingredients
- 1 cup Anna Orzo
- 1 can Cento Chick Peas (15.5 oz), drained
- 1 can Cento Quartered Artichoke Hearts (14 oz), drained
- 3 tbsp Cento Imported Extra Virgin Olive Oil
- 2 tbsp Cento Red Wine Vinegar
- 1 tsp Cento Garlic Paste in a Tube
- 1/2 tsp Cento Oregano
- 1/4 cup Cento Pignoli Nuts
- 1/2 cup Feta Cheese, crumbled
- 2 cups Arugula
- 2 tbsp Fresh Parsley, chopped
- 1 tbsp Fresh Dill, chopped
- 1 tsp Dijon Mustard
- 1 tsp Honey
- 1 Lemon, juiced
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
Cook the orzo in salted water until al dente, then drain and let cool slightly. In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, garlic paste, Dijon mustard, honey, oregano, salt, and pepper until emulsified. In a large bowl, combine the arugula, cooked orzo, chickpeas, artichokes, dill, feta, and pine nuts. Pour in the dressing and toss until everything is evenly coated. Serve slightly warm or at room temperature. Serves 4-6.
