Ingredients

2 c DaVinci Orzo Pasta, cooked per instructions on package (about 3.5 c cooked)
1/2 small red onion, diced
1– 15 oz can artichokes, drained, and chopped into bite sized pieces
1/2 c kalamata olives, halved
1 1/4 c cherry tomatoes, diced
1/3 c sun-dried tomatoes, diced
3/4 c basil pesto (recipe below if making your own)
2 T olive oil
1 c crumbled feta
Juice of 1/2 lemon, plus wedges for serving
1/4 c fresh basil, roughly chopped (can also sub fresh parsley or dill)
Salt + Pepper, to taste
Arugula, for serving

Basil Pesto:
1/2 c olive oil
2 c packed fresh basil leaves
1/4 c + 2 T pine nuts (can also use walnuts, almonds, pistachios, pecans)
Juice of 1/2 lemon
1/4 c grated parmesan cheese
1/2 tsp salt, more to taste
1 tsp minced garlic

Directions

1. If you are making your own pesto, add all pesto ingredients to blender or food processor and blend until smooth.
2. Add all pasta salad ingredients but the arugula to a large mixing bowl and toss to combine. Cover, transfer to the fridge, and let chill for a few hours.
3. toss with arugula just before serving and serve with lemon wedge. Enjoy!!!

Products Used