Fiera's Orzo Muffaletta Salad

• 1/4 cup red wine vinegar
• 1/2 cup olive oil, extra-virgin
• 1 tablespoon lemon juice fresh
• 1 tablespoon garlic minced
• 1/2 teaspoon chili pepper flakes red
• 1 x black pepper freshly ground, to taste
• 1 each carrots peeled and finely diced
• 3 ounces green olives pitted, about 1/2 cup
• 3 ounces black olives pitted, about 1/2 cup
• 1/2 cup artichoke hearts marinated, diced
• 1/2 cup celery finely diced
• 1/2 cup sweet red bell peppers roasted, diced
• 1/2 each red onion minced
• 3 cups pasta, orzo cooked
• 1 cup feta cheese crumbled
• 10 each lettuce cups Bibb
• 1/2 cup italian plum (roma) tomatoes

1. Add the red wine vinegar, olive oil, lemon juice, garlic, pepper flakes, black pepper, carrot, both olives, artichoke hearts, roasted red bell pepper, celery and red onion into a food processor.
2. Pulse until finely chopped but not pureed.
3. The mixture should still retain some texture.
4. Transfer to a non-reactive bowl, cover with plastic wrap and refrigerate for 2 to 4 hours.
5. Cook and cool the orzo.
6. Toss with the dressing, add feta, toss again.
7. Serve in lettuce cups and top with tomatoes as a garnish.
8. (PS Guy Fiera adds olive juice to the recipe however I found that adds so much salt that it makes it nearly inedible not to mention add nearly 20 points to you blood pressure, leave it out and your body will thank you and so will your health insurance company.
9. There's plenty of salt in the olives, feta and marinated artichoke hearts to season everything well)

red wine vinegar, olive oil, lemon juice fresh, garlic, chili pepper, black pepper, carrots, green olives, black olives, hearts, celery, sweet red bell peppers, red onion, pasta, feta cheese, bibb, italian plum

Taken from recipeland.com/recipe/v/fieras-orzo-muffaletta-salad-49349 (may not work)