Greek Orzo Salad

One of my favorite summer salads! The dressing is also great on a traditional greek salad with tomato and cucumber.

Ingredients:
1/2c red wine vinegar
2 Tbs Dijon mustard
2 cloves garlic, chopped or pressed
1 tsp black pepper
approx 3/4c olive oil
1/2c chopped fresh basil
1/2c chopped Italian parsley
8oz dried orzo, prepared in salted boiling water to al dente
1 can of artichoke hearts
1/2c pitted kalamata olives, cut in half
4-6oz crumbled feta
3-4 green onions chopped

Preparation:
Mix the first 5 ingredients to make a dressing.
Cook the orzo, drain and transfer to bowl. Immediately mix in about half the dressing while pasta is still warm and transfer to fridge. Once the orzo is cooled, mix in the artichoke hearts, basil, parsley, olives, green onion and feta and a bit more dressing. After 30-45 minutes taste for seasoning and add the remaining dressing or salt, if needed.

(Dressing adapted from The New Basics Cookbook recipe for red wine basil vinaigrette.)