Shopping for HOPE!

• 1/4 cup extra-virgin olive oil
• 2 Tbsp. lemon juice
• 2 tsp. Dijon mustard
• 1 tsp. champagne vinegar (or any other white vinegar)
• 1 small garlic clove, minced
• 1 tsp. honey or maple syrup
• Kosher salt, to taste
• Freshly ground black pepper, to taste

• 8 oz. whole-wheat orzo pasta
• 1 1/2 cups green grapes, halved
• 1 small red bell pepper, cut into ¾-inch dice (about 1 cup)
• 1 cup packed baby spinach, roughly chopped
• 1/2 cup mint leaves, roughly chopped
• 1/3 cup diced red onion (cut into 1/4 inch dice)
• 1/3 cup pitted Kalamata olives, cut in half
• 1/3 cup crumbled feta cheese
• 2 Tbsp. roasted pumpkin seeds or sunflower seeds

Directions:

• Place olive oil, lemon juice, mustard, vinegar, garlic, and honey in a small container with a tight-fitting lid and shake until well combined. Season with salt and pepper, to taste. Set aside.
• Meanwhile, cook pasta according to package directions. Drain in a colander when done, and rinse under cold water to cool.
• Place pasta in a large bowl. Stir in grapes, bell pepper, spinach, mint, onion, olives, feta, and pumpkin seeds until well combined.
• Add half the vinaigrette and stir well until all ingredients are well coated. Season with additional salt and pepper, to taste. Add remaining vinaigrette, if needed. (If making ahead and storing for several hours or overnight in the refrigerator, stir in remaining vinaigrette before serving, if needed.)