Olympia Orzo Salad - cooking recipe

Ingredients

1 cup orzo pasta
1 tablespoon extra virgin olive oil
2 garlic cloves, crushed and peeled
1/4 teaspoon salt
3 tablespoons fresh lemon juice
1/4 teaspoon fresh ground black pepper
1 (14 ounce) can artichoke hearts, drained (not packed in oil)
1 (14 ounce) can chickpeas, drained and rinsed
3/4 cup feta cheese, crumbled (3 oz.)
1/4 cup fresh dill, chopped
3 tablespoons fresh mint leaves, chopped
2 cups tomatoes, vine-ripened, chopped (2 large)
3 fresh spinach leaves, washed and dried (optional)

Preparation

In a large saucepan of boiling salted water, cook pasta until al dente, about 3 to 5 minutes (package reads 8-10!). Drain in a colander and rinse under cold water until cool. Press to remove excess water. Transfer to a large bowl and toss with oil.
With a chef's knife, mash garlic and salt into a paste. Transfer to a small bowl and whisk in lemon juice and pepper. Set the dressing aside.
Gently squeeze the excess moisture from artichoke hearts and cut lengthwise into eighths. Add to the orzo along with chickpeas, feta, dill, mint, and the reserved dressing; toss gently to combine. Add the tomatoes and toss again. Serve on a bed of spinach leaves.