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Ingredients
  • 1 ½ cups (226g) dried orzo pasta
  • 1 medium English cucumber, diced
  • 1 large tomato, diced or 8 ounces halved cherry tomatoes
  • ½ cup coarsely chopped fresh herbs like parsley, cilantro, basil, dill, or mint
  • ½ cup pitted olives, halved
  • 1 cup canned or jarred artichoke hearts, drained and chopped
  • ¼ cup (60ml) extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • ½ teaspoon honey or maple syrup
  • 1 teaspoon finely grated lemon zest
  • 2 to 4 tablespoons fresh squeezed lemon juice, depending on taste
  • Salt and fresh ground black pepper
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