Mediterranean Orzo Salad with Creamy Garlic Oregano Dressing

INGREDIENTS

DRESSING:

• 1 cup Hellmann’s® or Best Foods® Garlic Aioli
• 1/3 cup red wine vinegar
• 2 tsp. dried oregano leaves

SALAD:

• 1 lb. orzo pasta, cooked and cooled
• 1 can (15 oz.) chickpeas, rinsed and drained
• 1 package (5 oz.) baby spinach leaves, coarsely chopped, (about 6 cups)
• 1 large red bell pepper, diced (1 cup)
• 1/2 seedless cucumber, diced (1 cup)
• 3/4 cup crumbled feta cheese
• 1/3 cup sliced pitted Kalamata olives

METHOD

1. For DRESSING, stir ingredients in large bowl until blended.
2. For SALAD, add SALAD ingredients to bowl with DRESSING and toss to mix and coat. Serve immediately or refrigerate until ready to serve.

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