4 people
SALAD
Ina Garten Go-To Dinners (p. 101)
Lemons - 2
Bell pepper - 1
Red onion - 1⁄2
Dill - 4 stalks
Baby arugula - 2 cups
Chickepeas (canned) - 15.5 oz
Orzo - 1⁄2 lb
Capers - 3 tbl
Kalamata olives (pitted) - 4 oz
Feta cheese - 4 oz
Lemons - juice 1/4 cup
Chickpeas - rinse and drain
Bell pepper - 1/4-inch dice
Red onion - peel and 1/4-inch dice
Capers - rinse and drain
Dill - mince
Feta - 1/4-inch dice into cubes
Olives - cut lengthwise in half
Bring 6 cups of water to a boil in a large saucepan and add the orzo and 1 tbl of salt. Return the water to a boil, lower the heat, and simmer for 8 to 10 minutes, until the orzo is al dente. Drain and transfer to a large bowl.
Meanwhile, whisk together the lemon juice, 1⁄2 cup of olive oil, 2 tsp of salt and 1 tsp of pepper in a measuring cup. Pour the vinaigrette over the warm pasta and stir well. Add the chickpeas, bell pepper, onion, capers, dill, feta and olives and combine carefully.
Just before serving, stir in the arugula and taste for seasonings. Serve warm or at room temperature.