ORZO PASTA SALAD with Oregano and Kale

It's pretty safe to say that I love pasta salads.  Using orzo in your pasta is a little different than your run of the mill pasta salad, and using kamut orzo makes it whole grain, wheat free, and delicious.  I was lucky to have a bottle of leftover Tahini Dressing in my fridge when I was making this, which made it quick and easy.  But it is so yummy you will want to go the extra mile and make the dressing on the spot!

ORZO PASTA SALAD with Oregano and Kale

1 bag organic kamut orzo

1 bunch organic kale, chopped finely

1/2 cup tahini dressing (from a previous post)

5 organic radishes, sliced

1/2 cup green olives, sliced

2 Tbsp organic capers

3 organic carrots, shredded

1/4-1/2 cup minced fresh organic oregano

juice of 1 lemon

2-3 Tbsp umeboshi vinegar

1/4 cup e.v olive oil

Method: Bring a pot of water to boil, then cook orzo according to package directions.  Add the kale to the pot 5 minutes before the orzo is done.  Strain and return to pot with the olive oil, toss and allow to cool.  Stir in the rest of the ingredients and serve.