Rainbow Orzo Summer Salad - Marisolio Tasting Bar

Ingredients

• 1 red pepper, diced
• 1 mango, cubed
• 1 cucumber, chopped (1½ cups)
• ½ red onion, diced (1/3 cup)
• 1 small garlic clove, minced
• One 14 oz can chickpeas, drained and rinsed
• ½ chopped fresh herbs (mint, basil, and/or cilantro)
• ½ cup uncooked Pappaerdelle's Rainbow Orzo
• California Cuvee Extra-virgin olive oil, for drizzling
• 1 packed cup arugula
• ¼ cup toasted pine nuts
• 2 tbsp tahini
• 2 tbsp Athinolia extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp Sherry Reserva Vinegar
• ½ tsp cumin
• ½ tsp sweet paprika
• 2 tbsp water
• ½ tsp sea salt, more to taste
• freshly ground black pepper