INGREDIENTS
1 cup
Artichoke hearts, canned or jarred and drained
1
English cucumber, medium
1/2 cup
Herbs, fresh
1 tsp
Lemon, zest
1
Tomato, large
1 tsp
Dijon mustard
1/2 tsp
Honey
2 tbsp
Lemon juice, fresh squeezed
1/2 cup
Olives, pitted
1 1/2 cups
Orzo pasta, dried
1
Salt and fresh ground black pepper
1/4 cup
Olive oil, extra-virgin