serves 4
This salad features the diminutive rice-shaped pasta called orzo enhanced by lusty Kalamata olives and crunchy toasted pine nuts.
1½ cups orzo
1 large clove garlic
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
½ teaspoon dried marjoram
¼ cup extra-virgin olive oil
½ teaspoon salt
Freshly ground black pepper
1 (16-ounce) can chickpeas, drained
and rinsed
1 (6-ounce) jar marinated artichoke
hearts, drained
½ cup oil-packed sun-dried tomatoes,
cut into strips
½ cup pitted Kalamata olives
½ cup chopped fresh flat-leaf parsley
¼ cup minced scallions
Salad greens, for serving
¼ cup toasted pine nuts (page 21)
Cook the orzo in a pot of salted boiling water until tender, about 5 minutes. Drain and rinse under cold water.
While the orzo is cooking, mince the garlic in a food processor. Add the vinegar, mustard, marjoram, olive oil, salt, and pepper to taste. Process until well blended. Set the dressing aside.
In a large bowl, combine the cooked orzo, the chickpeas, artichoke hearts, sun-dried tomatoes, olives, parsley, and scallions. Pour the dressing over the salad, and toss gently to combine.
To serve, line a shallow bowl or individual plates with salad greens. Spoon the orzo salad onto the greens, and serve topped with the pine nuts.
