To make orzo salad, cook and drain 12 ounces of orzo pasta according to the package directions. Add the pasta, 1 cup of pitted and quartered Kalamata olives, 1/3 of a cup of oil-packed sundried tomatoes that have been drained and chopped, 1 cup of canned rinsed chickpeas, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper to a medium bowl. Stir the ingredients well. In a separate bowl, whisk 1 cup of Chobani plain Greek yogurt with the juice of 1/2 lemon and 2 tablespoons of extra virgin olive oil. Stir the yogurt mixture into the pasta mixture and garnish it with 1/4 cup of roughly chopped basil before serving.
To make chipotle dip, puree 2 cups of Chobani plain Greek yogurt, 1/2 cup of salsa, 1 canned chipotle pepper that has been halved and seeded, some pepper, and a pinch of salt to taste. Pour the puree into a container and seal it with an airtight lid. Refrigerate the dip overnight or for several hours before serving with chips and fresh vegetables for dipping.Learn more about Cooking