Zesty Orzo Salad

Serves 6 to 8

Salad:
12 ounces dry orzo pasta, cooked, rinsed with cool water, and drained
1/2 cup red onion, diced
1 bunch scallions (mostly the white parts), chopped
6 or more sun-dried tomato halves, diced
1/2 red and 1/2 yellow bell pepper, diced
6 or more Spanish olives, pitted and chopped
4 artichoke hearts, chopped
1 can red kidney beans, rinsed and drained
1/2 cup cooked lima beans, fresh or frozen
1/4 cup fresh parsley, minced
1/4 cup fresh dill, minced
Sea salt Ground pepper 

Dressing:
1/2 cup extra virgin olive oil
¹⁄3 cup wine vinegar
Juice of 1 lemon
Pinch of turmeric
Pinch of Florida Crystals natural sugar to taste

Preparation:
Place cooked orzo in a salad bowl and stir in red onion, scallions, sun-dried tomatoes, bell peppers, olives, artichoke hearts, kidney beans, lima beans, parsley and dill. Season with salt and pepper to taste.

Whisk dressing ingredients to blend them; taste the dressing and adjust seasonings before combining it with the salad, stirring well. Serve slightly chilled.