Step 1

Cook the orzo pasta according to package instructions.

Step 2

In a large bowl add the cooked orzo, red bell pepper, onion, chickpeas, artichoke, olives, tomatoes, pine nuts, parsley, dill, salt and pepper. Add the lemon juice and optional oil over top, toss well to coat. Season to taste.

Step 3

Serve chilled or at room temperature.

Step 4

Salad is great alone. Also, try adding a small handful of leafy greens such as arugula to your serving for added freshness and fiber. It’s delicious!

Step 5

Leftovers can be stored in the refrigerator in an airtight container, for up to 5 – 6 days.

Step 6

Serves 8