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Lemon Orzo Pasta Salad with Cucumbers and Olives
Ingredients
  • 1 ½ cups (8 ounces) dried orzo pasta
  • Salt and fresh ground black pepper
  • ¼ cup extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • ½ teaspoon honey
  • 1 teaspoon finely grated lemon zest
  • 2 to 4 tablespoons fresh squeezed lemon juice, depending on taste
  • 1 medium English cucumber, diced
  • 1 large tomato, diced or 8 ounces halved cherry tomatoes
  • ½ cup coarsely chopped fresh herbs; use any combination of fresh parsley, cilantro, basil, dill or mint
  • ½ cup pitted olives, halved
  • 1 cup canned or jarred and drained artichoke hearts, chopped, see notes
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