Ingredients

  • 1/4 cup Lemon Juice
  • 1 teaspoon Dijon mustard
  • 2-3 Garlic cloves
  • 1 cup Basil (divided)
  • 1/4 cup Vegetable broth
  • 1/2 cup Sundried Tomatoes (julienne cut)
  • 2 cups Orzo pasta
  • 28 ounces Artichoke Hearts (about 2 cans)
  • 3/4 cups Golden Raisins
  • 1/2 cup Pine Nuts (toasted)
  • 3 Green Onions

Difficulty : Medium

Serves : 4

This Orzo Salad is one of my favorite recipes, not only for it's simplicity but intricate mix of flavor. Great for parties or a simple side dish, the basil keeps the pasta feeling 'light' and golden raisins really add an unexpected sweetness to the tangy dressing. People love it!

Cooking Instructions

  • 1
    For Dressing: Combine first 5 ingredients (lemon juice, mustard, garlic, 1/2 cup basil, and veggie broth).
  • 2
    Use food processor or hand mixture to puree ingredients until smooth and emulsified. Transfer to small bowl and set aside.
  • 3
    Orzo Pasta: Bring a large pot of salted water to a boil over high heat. Add the orzo and cook according to package directions until al dente.
  • 4
    Rinse well in cold water. Transfer to large bowl and toss lightly with olive oil to prevent grains from sticking.
  • 5
    To Serve: Drain and cut artichokes lengthwise into 6 wedges, add to pasta with raisins, pine nuts, sun-dried tomatoes, 1/2 julienned basil, and green onions.
  • 6
    Drizzle with the dressing and toss evenly to coat.
  • 7
    Season to taste with salt & pepper. Transfer to serving bowl.
  • 8
    Note: Can make in advance, remove from refrigerator 30 min prior to bring to room temp.

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