Ingredients:
(Makes 4 side dish portions or 2 entree portions)
1/2 package orzo pasta
4 carrots, diced
1 zucchini, diced
1 green onion, sliced
1 can artichoke hearts, drained & excess liquid squeezed out, chopped
1/2 can garbanzo beans, drained & rinsed
4-5 garlic cloves, minced
Juice of 1/2 lemon
Olive oil
Dried dill, 2 shakes
Dried oregano, 1 shake
Dried thyme, 1 shake, rubbed between fingers to release flavor
1/3 cup grated Parmesan cheese
Salt, to taste
Pepper, to taste
Directions:
1. Cook orzo according to package.
2. While orzo is cooking, nuke carrots and zucchini in a bowl covered with microwave-safe plastic wrap with a bit of water, stirring once during cooking, until tender but not overly soft (approximately 3 minutes total). Drain and thoroughly rinse cooked veggies with cold water.
3. When orzo is done, immediately drain and thoroughly rinse with cold water to stop cooking. Place in large mixing bowl and stir in a bit of olive oil. Add veggie mixture and green onion to mixing bowl and stir gently.
4. Add all remaining ingredients to bowl, mixing gently but thoroughly. Add salt and pepper to taste.
5. Serve with crusty French bread.
Notes:
*Try to make a couple of hours ahead and chill in fridge - flavors blend marvelously!
*To pack for the beach, make far enough ahead that toasted bread and pasta salad have a chance to thoroughly cool down before putting in cooler.
*Would be good with small, previously-cooked/thawed shrimp added and/or a shake of red pepper flakes.
*Add whatever your child's favorite veggie is to increase likelihood of consumption! Also, using bread as a "spoon" makes eating it more fun!
*Kids can help by stirring all ingredients.
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