Orzo and Artichoke Pasta Salad

Ingredients:

• 1 pound of orzo pasta

• 1/2 cup extra-virgin olive oil, divided 

• 2 small red onion, chopped

• 3 garlic cloves, minced

• 1.5 pints of cherry tomatoes, sliced 

• 8 oz. artichoke hearts in oil 

• 3 tablespoons capers, drained

• 5 tablespoons cilantro 

• 1 teaspoon sea salt and 1/2 teaspoon pepper or lemon pepper is good too (to taste)

Directions:

• Cook Orzo according to directions
• Drain, reserving about 1 cup of the pasta water. Pour the reserved liquid back in with the orzo. This liquid helps create a “sauce” when the other ingredients are added.

• In large skillet, heat 1/4 cup olive oil over medium-high heat.
• Add onion and cook until the onion becomes transparent.
• Then add garlic and cook for about 1 minute.
• Add tomatoes, chicken if you are going to use it, artichoke hearts, capers and cook until the tomatoes start to soften. They will start to get a little wrinkly about 5-8 minutes — take off the heat.
• Add pasta and stir in the remaining 1/4 cup olive oil and cilantro, chopped. Heat the whole mixture up until it’s all heated through and then take off the heat.
• Season with salt and pepper to your taste.

You can serve this dish warm, room temperature or cold.