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Ingredients
  • 12 ounces dry orzo
  • ½ cup cherry tomatoes, halved
  • ⅔ cup chickpeas, drained and rinsed
  • 1 medium cucumber, peeled and chopped
  • 1 tablespoon freshly chopped basil
  • ¼ red onion chopped
  • ½ cup packed baby spinach optional
  • 1 cup Italian salad dressing (store bought or see below for my recipe)
  • subheading: Italian Dressing:
  • ½ cup olive oil
  • 4 tablespoons red wine vinegar
  • 2 tablespoons water
  • 3 teaspoons honey
  • 1 tablespoon fresh-squeezed lemon juice
  • 3 tablespoons grated parmesan cheese
  • ¾ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon cracked black pepper or ¼ teaspoon ground pepper
  • 3 teaspoons Italian blend dried herb seasoning
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