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Vegan Mediterranean Orzo Salad
Ingredients
  • subheading: Greek Orzo Salad:
  • 1 ½ cups orzo, uncooked
  • 1 tablespoon olive oil
  • ¼ cup sun-dried tomatoes, chopped
  • ½ cup Kalamata olives, pitted and chopped
  • ¾ cup artichoke hearts, chopped
  • ½ cup flat-leaf parsley, packed
  • 1 cup cherry tomatoes, chopped
  • ¼ cup pine nuts
  • subheading: Tahini Vinaigrette:
  • 2 tablespoons tahini
  • 2 tablespoon white wine vinegar
  • ¼ cup olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon cumin
  • salt to taste
Steps
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