Ingredients for salad:
1 cup of uncooked orzo
2 cups of radicchio, shredded
1 – 7.5 oz. jar marinated Artichoke Hearts, coarsely chopped. Reserve liquid.
1 cup of cherry tomatoes, halved
3 Tbsp. of red onion, chopped
Cook the orzo according to directions listed on the package (usually about 9-11min). Drain and rinse with cold water.
In a large bowl, gently mix together cooked orzo, radicchio, cherry tomatoes and red onion.
Drain marinated artichokes over a small bowl and save excess liquid. Set aside.
On a cutting board, chop artichokes.
Add chopped artichokes and artichoke liquid to large bowl with cooked orzo. Gently toss mixture together until evenly coated. Season with salt and pepper, to taste.
Drizzle salad with Lemon-Caper Vinaigrette, to taste.
Ingredients for Lemon-Caper Vinaigrette:
1 Tbsp. of olive oil
3 Tbsp. of fresh lemon juice
1/2 tsp. of Dijon mustard
1Tbsp. of capers, drained
2 Tbsp of fresh parsley, chopped
Salt and freshly ground black pepper, to taste
In a small bowl, mix all ingredients until fully combined.