Yummy Orzo Pasta Salad

This is the yummiest salad for summer. If you invite me to a potluck in the summer, most likely I will be bringing this!

Ingredients
1/2 cup orzo or other tiny pasta
1.5 teaspoons extra-virgin olive oil
1 clove garlic, crushed and peeled
1/8 teaspoon salt
1 1/2 tablespoons lemon juice
1/8 teaspoon freshly ground pepper
1 14-ounce can artichoke hearts, drained and chopped
1 7-ounce can chickpeas, rinsed
1/3 cup crumbled feta cheese
2 tablespoons chopped fresh dill
1 1/2 tablespoons chopped fresh mint
1 large tomato, chopped
2 cups baby spinach leaves
Directions
Bring a small saucepan of water to a boil. Cook orzo until just tender, about 9 minutes, or according to package directions. Drain and rinse under cold water until cool. Press to remove excess water. Transfer to a medium bowl and toss with oil.

Mash garlic and salt into a paste with the back of a spoon in a medium bowl. Whisk in lemon juice and pepper. Add the cooked orzo, artichokes, chickpeas, feta, dill and mint; toss gently to combine. Add tomatoes and toss again.

Divide spinach between 2 plates and top with the salad.