Serves 8 as a side

Ingredients: 

• 1 1/2 cups orzo
• 1/2 cup Smokey Sun-Dried Tomatoes, drained
• 1/4 cup (2 ounces) toasted pine nuts
• Dressing:
  
  • 2 large garlic cloves
  • 2 Tablespoons white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried marjoram
  • 1/4 cup olive oil
  • 3/4 teaspoon salt
  • Black pepper, to taste
• 1 16-ounce can chickpeas, rinsed and drained
  
• 6 ounce jar/can marinated artichoke hearts, drained and chopped
• 1/2 cup pitted Kalamata olives, chopped
• 1/2 cup fresh parsley, chopped
• 1/4 cup green onion, chopped

Instructions: 

• Cook orzo according to package directions.  Drain and rinse with cold water. 
• Make the Smokey Sun-Dried Tomatoes, and leave sit until ready to assemble salad. 
• Toast pine nuts (heat over medium heat in small skillet, stirring often, until golden brown and toasted).
  
• Make the dressing by adding all dressing ingredients (garlic, vinegar, mustard, marjoram, oil, salt & pepper) to a blender and blending until well mixed and smooth.
  
• In large bowl combine everything:  cooked/cooled orzo, drained Smokey Tomatoes, pine nuts, chipckpeas, artichoke hearts, olives, parsley, green onion and dressing. 
• Mix well and serve immediately, or chill and serve later!  Will keep up to 5 days in the fridge. 
  

Nutrition Info Per Serving: 
Calories 317.2
Total Fat 11.9 g
Saturated Fat 0.6 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 2.6 g
Cholesterol 0.0 mg
Sodium 948.9 mg
Potassium 255.1 mg
Total Carbohydrate 44.3 g
Dietary Fiber 5.0 g
Sugars 2.7 g
Protein 8.4 g