ORZO SALAD with MINT DRESSING

Greek Orzo Pasta Salad with Mint Vinaigrette

Makes 6 to 8 servings

DRESSING: 

1/3 cup fresh lemon juice

1 tablespoon Dijon mustard

1 teaspoon sugar

1 garlic clove, minced

1/3 cup extra-virgin olive oil

1/3 cup chopped fresh mint

Salt and pepper to taste

SALAD:

1 pound orzo pasta, cooked according to package directions

1/3 cup sun-dried tomatoes, cut in strips

3/4 cup pitted chopped Kalamata olives

2/3 cup crumbled feta cheese

1/3 cup minced red onion

2/3 cup chopped artichoke hearts

Salt and paper to taste

Make dressing: Whisk lemon juice, mustard, sugar and garlic in a small bowl until blended. Drizzle in oil, whisking until blended. Stir in mint, salt and pepper.

Make salad: Combine pasta and vegetables in a large bowl. Add mint dressing. Combine well. Taste and season as needed. Refrigerate two hours before serving. Keeps up to 3 days.