Lemon Orzo Salad with arugula, tomato, olives and artichokes

 

1 cup whole wheat or regular Orzo (May substitute gluten free orzo, Israeli couscous, or other small pasta)

1/3 -1/2 cup each of Kalamata or black olive 

1/3 cup green olives. slice if desired. (May use all of one or the other olive)

One half red onion, minced

4-6 oz Jar of marinated artichoke hearts, quartered, drained

½ - ¾ up crumbled feta or goat cheese

Small red bell pepper, diced

12 or so grape tomatoes

2 cups arugula, torn

Cucumber, peeled and seeded, diced optional

½ - ¾ up crumbled feta or goat cheese

Dressing: 

Lemon, small, finely zested and juiced

1/2 cup olive oil plus  1/4 c lemon flavored olive oil or 3/4 c olive oil 

Optional- Up to quarter cup of white balsamic vinegar or rice vingar etc. if needed. 

To taste Salt, Lemon pepper, garlic powder, sugar or honey. Start with about 1/2 tsp and add more as desired.

2 TBSP mayonnaise, optional

Note: all amounts and items are flexible

Cook orzo according to package instructions. Rinse with cool water. 

In a large jar or container with lid, add zest and juice of the lemon. Shake or whisk together with olive oil and seasoning. Taste and add more of anything needed.  If dressing is too tart add water or more olive oil. If it needs more flavor, add seasoning or some white balsamic vinegar. You may not need all of the dressing on this salad so reserve some for another use. 

Place cooked, rinsed, well drained orzo in a bowl. Add dressing, a 1/4 cup at a time until orzo is coated. Add all ingredients except red pepper, arugula, cucumber. and feta cheese.   Mix well and refrigerate about a half hour. Prep cucumber by cutting in quarters lengthwise and slicing off seeds. Add the rest of the veggies and cheese.

 Add more dressing if it looks dry or lacks flavor.