Ingredients
- 12 oz Anna Orzo
- 1 cup Arugula
- 1 cup Grape Tomatoes, halved
- 1 can Cento Chick Peas (15.5 oz), drained and rinsed
- 1 Shallot, sliced
- 1 jar Cento Roasted Peppers (7 oz), drained
- ½ jar Cento Imported Greek Seasoned Pitted Olives (11.6 oz), drained
- 1 jar Cento Quartered and Marinated Artichoke Hearts (6 oz), drained
- ½ cup Cento Sliced Pepperoncini
- ¼ cup Fresh Basil Leaves
- ¼ cup Cento Imported Extra Virgin Olive Oil
- ¼ cup Cento Red Wine Vinegar
- 1/2 Lemon, juiced
- 1 clove Garlic, minced
- ¼ tsp Cento Ground Black Pepper
Directions
Cook the orzo according to the package instructions, drain and set aside to cool. In a large salad bowl, combine the cooled orzo, arugula, halved grape tomatoes, chickpeas, shallots, roasted red peppers, Greek mixed olives, marinated artichoke hearts, pepperoncini, and basil leaves. In a separate small bowl, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, minced garlic, and ground black pepper to make the dressing. Pour the dressing over the salad ingredients and toss gently to coat everything evenly. Taste and adjust the seasoning if needed. Let the salad sit for about 10 minutes to allow the flavors to meld together. Serve the Anna Orzo Salad chilled or at room temperature. Serves 4-6.
