Orzo Pasta Salad

• 3 cups Broccoli Florets
• 1 cup Orzo
• 2 Tablespoons Lemon Juice
• 1 teaspoon Dijon Mustard
• 1 Tablespoon Balsamic Vinegar
• 2 Tablespoons Salt, Plus 1/2 Teaspoon Divided
• 1/4 teaspoons Black Pepper
• 1/4 cups Olive Oil
• 1 whole Red Bell Pepper, Diced
• 1/2 whole Red Onion, Finely Chopped
• 1 Tablespoon Chopped Parsley
• 16 ounces, weight Chickpeas, Drained.

1. Place ice cubes and water in a medium-sized bowl.
2. Bring a pot of water to a boil. Add the broccoli florets and let them boil for 2 minutes. Scoop them out of the water and submerge them in the bowl with the ice and water to stop them cooking. Drain them and set them aside.
3. In the same pot that you used to blanch the broccoli, boil the orzo. There's no need to change the water, just be sure and bring it back to a rolling boil and add 2 tablespoons of salt before adding the orzo. Cook the orzo according to package directions. While the orzo is boiling, chop the cooled broccoli florets into small pieces.
4. In a large bowl, combine the lemon juice, balsamic vinegar, 1/2 teaspoon salt and pepper. While whisking, slowly add the olive oil. Whisk until the oil is fully incorporated.
5. Drain the orzo and transfer it to the bowl with the dressing. Add the broccoli, bell pepper, red onion, chopped parsley, and chickpeas and toss well to combine.
6. Serve chilled or at room temperature.

broccoli florets, orzo, lemon juice, dijon mustard, balsamic vinegar, salt, ubc, ubc, red bell pepper, red onion, parsley, weight chickpeas

Taken from tastykitchen.com/recipes/salads/orzo-pasta-salad-2/ (may not work)