Tri-Color Orzo Salad
1 box Orzo pasta, cooked as directed, and cooled
1 basket (about 12 oz) ripe cherry tomatoes
3/4 cup feta cheese, or gorgonzola, if you prefer
2 cups fresh arugula
1 can marinated artichoke hearts (quartered), drained
1 bunch green onions, finely chopped
Cook pasta as directed on package. Drain and set aside in fridge to let it cook completely. The bast way to do this is to spread it out on a large baking sheet or in a large 13×9 pan.
Once cool, add remaining ingredients, and dress to your liking!
3 tablespoons olive oil
4 tablespoons balsamic vinegar
3 tablespoons mayonnaise
2 tablespoons water
2 cloves garlic, crushed
1 teaspoon Dijon mustard
salt and pepper to taste
In a medium bowl combine all ingredients and whisk together. Or, add all ingredients to a mason jar, give it to your child, or easily amused spouse, and let them shake it up for a few minutes.