Mediterranean Orzo Pasta

The recipe I have today is one I wrote about when I guest posted for Pamela at A Little Glitter a little bit ago, but thought it was worth sharing again here, in case you missed it. Plus, it's such a tasty and easy dish to throw together, it's perfect for a busy weeknight, which there are going to be lots more of as the holiday season approaches.

I found the recipe from The Sequin Notebook and decided to make it, with a few additions!

Don't let the ingredient list scare you--you probably have a lot of this stuff on hand already (and if you don't, it doesn't cost much to buy them)

What You Need:

-1.5 cups orzo, uncooked

-1 tsp minced garlic

-2 Tbsp white wine vinegar
-1 tsp Dijon mustard
-1/4 C extra virgin olive oil
-1/2 tsp dried marjoram
-1/2 tsp salt
-1 tsp pepper

-1 can (16 oz) chickpeas, drained and rinsed

-1 can quartered artichoke hearts, drained

-1/2 cup sun-dried tomatoes, julienne cut

-1/4 C parsley, chopped (I just used dried since I had it on hand)

-feta cheese, crumbled (1/2 Cup or more)

What You Do:

1. Cook the orzo according to the package directions, drain and return to the pot you cooked it in.

2. While the orzo is cooking, mix the garlic, vinegar, marjoram, Dijon mustard, olive oil, salt and pepper together in a small bowl, until it's mixed well.

3. Once the pasta is done cooking and drained, add in the chickpeas, artichoke hearts, sun-dried tomatoes, and parsley and mix together.

4. Pour the dressing you made over the pasta and mix until combined.

5. Top with feta cheese (if you're using it), or you could top with shredded parmesan (or...both!) ;)

Eat up and enjoy!

This one is SO flavorful, I'm drooling just looking back at the pics and remembering how yummy it was! 
You could definitely eat this as a side-dish or as a main dish at home. 

Check out some of the other tasty recipes I've made on my Recipes Page!