Mediterranean Orzo Pasta Salad
Ingredients
The Orzo Salad
-
1
lb
orzo
-
½
cup
sun-dried tomatoes, diced
-
15
oz
artichokes, finely diced and drained
-
1
piece
orange bell pepper, finely diced
-
3
pieces
green onions, finely sliced
-
2
tablespoons
basil, thinly sliced
-
2
oz
slivered almonds
The White Balsamic Dressing
-
1
clove
garlic, minced
-
1
tablespoon
Dijon mustard
-
1
tablespoon
raw honey
-
¼
cup
white balsamic vinegar
-
⅓
cup
olive oil
-
to taste
salt & pepper
Instructions
- Make the dressing by whisking together garlic, Dijon mustard, honey, white balsamic vinegar, olive oil, salt, and pepper in a small bowl.
- Toast the slivered almonds in a sauté pan over medium-high heat for 2-3 minutes, stirring occasionally, then remove from heat.
- Cook the orzo in a large pot of boiling salted water until al dente, about 8-10 minutes, then drain.
- In a large bowl, combine the cooked orzo with sun-dried tomatoes, artichokes, orange bell pepper, green onions, basil, and the dressing. Toss to combine.
- Add the toasted almonds just before serving, toss again, and serve.
Nutrition Facts (estimated)
Servings
14
Calories
209
Total fat
7g
Total carbohydrates
32g
Total protein
6g
Sodium
71mg
Cholesterol
0mg
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