Cold Artichoke and Roasted Red Pepper Orzo Salad

4 cups cooked Orzo or other type of small pasta
1 can chopped Artichoke Hearts
1/2 small chopped Red Onion
1/2 cup diced Roasted Red Pepper
1 bunch chopped Green Onion
1 bunch of chopped Parsley

White Balsamic Vinaigrette Dressing
1 cup olive oil
3/4 cup white balsamic vinegar
2 tablespoons dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup sugar

- Place ingredients for dressing in a blender or medium sized bowl with mixer and blend well. Toss with Orzo and vegetables, cover bowl with plastic wrap and refrigerate for at least an hour. Serve cold.