Guest Post – Going The Distance

Happy Monday Loves!  For the rest of the week I will be on vacation with Taylor.  We are heading out to Long Island to hang with our friends.  I have a few bloggers who will be filling in for me during my absence, so please show them some love.  

Hey guys! I’m Jenn from Going the Distance! 


Pamela and I are doing guest-posting a little differently, and decided to take over each other’s blogs for the day today! 

On my blog, I share all kinds of stuff: pics of my mini-poodle, Cooper, books I’ve read (and my honest opinions about them), or just everyday stuff.

In addition to that, since I’m a big fan of trying new recipes (and then sharing them with you all–you can find them all on my recipes page!), Pamela asked me to share a recipe with you guys and I knew just the perfect one!

I actually found it from another blog, The Sequin Notebook and decided to make it, with a few additions!

It comes together really quickly, with minimal effort, and packs a punch in the taste department. And, dare I say, it’s not really bad for you either!

Don’t let the ingredient list scare you–you probably have a lot of this stuff on hand already (and if you don’t, it doesn’t cost much to buy them) 

What You Need:


  • 1.5 cups orzo, uncooked
  • 1 tsp minced garlic
  • 2 Tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • 1/4 C extra virgin olive oil
  • 1/2 tsp dried marjoram
  • 1/2 tsp salt
  • 1 tsp pepper
  • 1 can (16 oz) chickpeas, drained and rinsed
  • 1 can quartered artichoke hearts, drained
  • 1/2 cup sun-dried tomatoes, julienne cut
  • 1/4 C parsley, chopped (I just used dried since I had it on hand)
  • feta cheese, crumbled (1/2 Cup or more)
What You Do:


1. Cook the orzo according to the package directions, drain and return to the pot you cooked it in.

2. While the orzo is cooking, mix the garlic, vinegar, marjoram, Dijon mustard, olive oil, salt and pepper together in a small bowl, until it’s mixed well.

3. Once the pasta is done cooking and drained, add in the chickpeas, artichoke hearts, sun-dried tomatoes, and parsley and mix together.

4. Pour the dressing you made over the pasta and mix until combined.


5. Top with feta cheese (if you’re using it), or you could top with shredded parmesan (or…both!) 😉

Eat up and enjoy!

This is seriously such a simple pasta to throw together and it’s perfect for these warmer months! You could definitely bring this as a side-dish to a cook-out, or eat it as a main dish at home.

I hope you enjoyed my little blog take-over here on A Little Glitter, and that I see you around my little slice of the internet soon, too! Definitely stop by to see what Pamela’s up to over there today!

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