1. Cook Orzo

   Bring water & salt to a boil. Cook pasta for 10 minutes. Strain & cool under cold water.

   • 2 cups Orzo
   • 1 pinch Kosher Salt
2. Ingredient Prep

   Prepare ingredients.

   • 1/2 cup , quarter sliced Zucchini
   • 1/2 cup , quarter sliced Yellow Zucchini
   • 1/2 cup , diced Red Tomato
   • 1 cup , quartered Canned Globe Artichoke Hearts
   • 1/4 cup , julienned Red Onions
   • 1/2 cup , sliced Kalamata Olives
3. Salad Assembly

   Combine orzo and chopped vegetables in a large bowl. Season, add olive oil and red wine vinegar. Add parsley and mix well to combine.

   • 1 tsp Kosher Salt
   • 1/4 cup , stems removed Italian Parsley
   • 1 pinch Black Pepper
   • 1/4 cup Extra Virgin Olive Oil
   • 1 1/2 Tbsp Red Wine Vinegar
4. Taste

   Plate in a bowl or platter. Garnish with feta cheese!

   • 1/2 cup , crumbled Feta Cheese

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(w/ Olive Oil)

	Amount per serving	Daily value percentage
Calories	460 kcal
Total Fat	20 g	26%
Total Saturated Fat	5 g	26%
Unsaturated Fat	15 g
Low Cholesterol	15 mg	6%
Sodium	1150 mg	50%
Total Carbohydrate	54 g	20%
Fiber Total Dietary	6 g	20%
Sugars Total	5 g
Protein	13 g	25%
Vitamin C	17 mg	20%
Calcium Ca	138 mg	10%

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	Amount per serving	Daily value percentage
Iron Fe	3 mg	15%
Vitamin D	0.1 µg	0%
Potassium K	440 mg	10%
Vitamin E	3 mg	20%
B-Vitamins
Thiamin	0.6 mg	50%
Riboflavin	0.5 mg	35%
Niacin	5.5 mg	35%
Pantothenic Acid	0.7 mg	15%
Vitamin B-6	0.3 mg	15%
Folate (B9)	72 µg	20%
Vitamin B-12	0.3 µg	15%

By Innit Culinary Team