1 cup dried orzo pasta
1/4 cup Clearly Organic Olive Oil
2 teaspoons Dijon mustard
1 teaspoon Clearly Organic Honey
1 teaspoon lemon zest
3 Tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon Clearly Organic Ground Pepper
1 small English cucumber, diced
1 cup cherry tomatoes, sliced
1 cup micro greens
1/3 cup pitted green olives, halved
1 cup jarred artichoke hearts, chopped
Bring a medium size pot of salted water to a boil. Add orzo and cook until tender about 8 to 10 minutes. While the orzo is cooking whisk together olive oil, mustard, honey, lemon zest, lemon juice, salt and pepper. Set aside. Drain orzo then place it in a large salad bowl. Add cucumber, tomato, micro greens, artichokes and olives. Whisk the dressing then pour half over the top and toss contents. Add remain dressing and serve at room temperature.
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