Mediterranean Orzo Pasta

1 cup orzo, dry 1/4 cup parsley, minced 1 yellow bell pepper, diced 1/4 cup Verbena Meyer Lemon or Garlic Artichoke olive oil 1 red onion, diced 1 lemon, juiced 2 spring onions, diced 2 cloves garlic, grated or minced 1/2 cup artichoke hearts, diced 1/2 teaspoon sea salt 1/4 cup sun-dried tomatoes, diced 1/4 teaspoon black pepper

DIRECTIONS: 1.) Bring a large pot of water to a boil and cook orzo according to package directions, typically 7-10 minutes. Once cooked, strain and rinse under cold water to cool, and set aside. 2.) While the orzo is cooking, prepare the vegetables and dressing. Chop the bell pepper, red onion, spring onions, artichokes, sun-dried tomatoes and parsley into a dice. 3.) In a small bowl or jar, combine the olive oil, lemon juice, garlic, sea salt and black pepper. Set aside. 4.) Once the orzo has cooled, add orzo and vegetables to a large salad bowl and cover with dressing. Toss well to combine and ensure that the salad is well coated with the dressing. 5.) Season with additional salt and pepper to taste as needed.

The salad can be serve immediately or stored in the fridge for up to 3 days.