Mediterranean Orzo Salad

This cold salad is perfect for your summer events! Gluten, dairy and egg free!

Oil Base Mediterranean Sauce Ingredients

1 tablespoon Italian seasoning

1/2 tablespoons parsley flakes

1 tablespoons oregano

1 teaspoons garlic

1 teaspoons dill

1 teaspoons basil

1 1/2 teaspoons salt

1 1/2 teaspoons fresh lemon juice

2 tablespoons white vinegar

1/2 cup garlic oil

1 large cucumber

10 oz package of cherry tomatoes

6 oz can black olives

14 oz can quartered artichoke hearts

12 oz gluten free Orzo pasta

Start cooking your orzo pasta. Follow the directions on the back of the package.
While the pasta is cooking, cut tomatoes and black olives in half. Cut cucumber into bigger chunks. Chop up artichokes.
Put cut up vegetables in a large salad bowl. Make sure your bowl has a lid.
In a small bowl mix all the oil base sauce ingredients together. Set aside.
Once the pasta is done cooking, drain and rinse with cold water.
Toss pasta in with the vegetables until fully combined.
Then toss in the oil base sauce in pasta vegetable mixture until fully combined.
Refrigerator overnight.
Make sure to toss and stir salad before you serve. The oil sauce will settle on the bottom.
Enjoy!