Ingredients:
1 cup orzo pasta
1 (14 ounce) cans artichoke hearts, drained and quartered
1/2 cup sun-dried tomatoes, cut into strips ( not packed in oil)
1 yellow bell peppers (capsicum) or 1 orange bell peppers, cut into strips ( capsicum)
1/2 small red onions, diced
15 kalamata olives, pitted and halved
1/2 jalapeno peppers, minced
1/4 cup fresh parsley or 1/4 cup fresh basil, chopped
1 garlic cloves, minced
2 ounces feta or 2 ounces goat cheese, crumbled
2 tablespoons parmesan cheese, grated
1/2 teaspoon salt ( to taste)
1/4 teaspoon pepper ( to taste)
1 (2/3 ounce) package good seasons Italian salad dressing mix
1/4 cup cider vinegar ( I like to use a bit more vinegar and reduce water accordingly)
1 teaspoon sesame oil or 1 teaspoon olive oil
1/2 cup water, plus
3 tablespoons water
Directions:
Cook orzo in 2 quarts water for 8-10 minutes or according to package directions and drain.
Add other ingredients up to Italian dressing mix and toss gently with a large spoon.
Combine the vinegar with 3 tablespoons water. Add Italian dressing mix and shake well. Add oil and rest of water and shake well. Measure out a quarter cup, pour over salad and toss gently.
Taste and add more dressing (a little at a time) if desired. Can be served immediately, at room temperature or chilled.
Servings: 4
Time preparation: 20 min.
Time total: 20 min.