Mediterranean Orzo Salad with Greek Salad Dressing (Vegan)

INGREDIENTS

1 cup

uncooked orzo pasta

1/2 lb

cherry or grape tomatoes, halved ( approximately 1 & 1/2 to 2 cups)

small jar (170 ml) ( 6 fl oz) marinated artichokes, drained and rough chopped (don't rinse)

1/2

medium English cucumber, seeded and chopped into bite sized pieces ( approximately 1 & 1/4 cups)

1/2 cup

whole pitted black olives or Kalamata olives

1/3 cup

red onion, chopped small (see notes*)

bell pepper, red, yellow, or orange, chopped into bite sized pieces

2 tbsp

chopped fresh parsley

1 tsp

dried dill or 1 tablespoon fresh dill

1/2 tsp

dried oregano

1/2 tsp

dried basil

1/2 tsp

onion powder

1/4 tsp

salt

2 tsp

sugar

pepper

small garlic clove, finely chopped or 1/4 teaspoon granulated garlic

zest of 1 lemon

2 tbsp

fresh lemon juice ( approximately 1/2 a lemon)

2 tbsp

red wine vinegar

3 tbsp

oil, I use grape seed or extra virgin olive oil

2 tbsp

water