Orzo Summer Salad

1 Package of Orzo Pasta
2 tbsp cup Olive Oil
2 tbsp Seasoned Rice Wine Vinegar
Salt and Pepper to taste
1/4 cup sliced Leeks
1 1/2 cup Frozen Artichoke Hearts thawed
1 1/2 sliced in half Heirloom Mini Tomatoes
3 cloves of crushed Garlic
1tsp Basil
1tsp Parsley
1/2 tsp sugar
1/2 cup grated Parmigiano Reggiano


Boil Orzo and let cool down after draining.  In a bowl pour cooled Orzo, Olive Oil, Rice Wine Vinegar, Leeks, Garlic,Tomatoes, Salt, Pepper, Basil, Parsley, Sugar, and Grated Parmigiano Reggiano cheese. Mixed together in the bowl until all of the ingredients are blended. If the mix seems too dry add a bit more Olive Oil and Rice Wine Vinegar, but not too much. You will need to taste. Place refrigerator  for 1 hour before serving. This salad is served cold.