Antipasto Orzo Salad | Tasty Kitchen: A Happy Recipe Community!

Ingredients

• FOR THE CREAMY TOMATO DRESSING:
• 2 cloves Garlic, Peeled And Lightly Smashed
• 2 Tablespoons Finely Chopped Shallot
• 1 teaspoon Kosher Or Sea Salt
• ¼ teaspoons Ground Black Pepper
• ¼ cups Fresh Lemon Juice (from About 2 Lemons)
• ¼ cups Sun Dried Tomatoes Packed In Oil, Drained But Not Dried
• 2 whole Roma Or Plum Tomatoes, Seeded And Roughly Chopped
• 1-½ teaspoon Dijon Mustard
• ¼ teaspoons Maple Syrup
• 3 Tablespoons Water
• ¼ cups Olive Oil
• FOR THE SALAD:
• 1-½ cup (1 Can) Cooked Chickpeas, Drained And Rinsed
• 1 Tablespoon Olive Oil
• ½ teaspoons Garlic Salt
• ½ pounds Dry Orzo Pasta
• 1 can (15 Oz. Size) Artichoke Hearts In Water, Drained And Quartered
• 1 whole Small Red Bell Pepper, Cut Into Bite Size Strips
• 20 whole Pitted Kalamata Olives, Sliced Or Halved
• 20 whole Marinated Mushrooms, Quartered Lengthwise
• ¼ cups Chopped Fresh Basil Or Parsley
• 3 ounces, weight Feta Cheese, Crumbled
• 2 cups Roughly Torn Arugula, Plus More Whole Leaves For Serving
• ⅓ cups Toasted Sunflower Seeds Or Pine Nuts