Orzo Veggie Salad | Cooking Professionally

Ingredients

• ***For the vinaigrette:***
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon Italian seasoning
• 1/8 teaspoon garlic powder
• 1/4 teaspoon salt
• 1 teaspoon Dijon mustard
• 1 teaspoon sugar
• ***For the salad:***
• 1 cup orzo, uncooked
• 4 ounces fresh spinach, roughly chopped
• 2 roasted red peppers, from jar, sliced
• 1/3 cup kalamata olives, sliced
• 6 ounces canned or jarred artichoke hearts, roughly chopped
• 1 (15-ounce) can chickpeas, rinsed and drained
• 1 pint grape tomatoes, halved