Orzo Salad

• Vegetarian

• Produce

  • 1 15 oz. can Artichokes, whole
  • 2 tbsp Basil
  • 1 Bell pepper, orange
  • 1 Garlic clove
  • 3 Green onions
  • 1/2 cup Sun dried tomatoes

• Condiments

  • 1 tbsp Dijon mustard
  • 1 tbsp Honey, raw
  • 1/4 cup White balsamic vinegar

• Pasta & Grains

  • 1 lb Orzo

• Baking & Spices

  • 1 Salt & pepper

• Oils & Vinegars

  • 1/3 cup Olive oil

• Nuts & Seeds

  • 2 oz Almonds

Found on joyfulhealthyeats.com

Description

Ingredients

• 1 lb. orzo
• ½ cup sun-dried tomatoes, diced (use the ones in olive oil because they still have moisture in them)
• 15 oz. can whole artichokes, fined diced (drained)
• 1 orange bell pepper, fined diced
• 3 green onions, finely sliced
• 2 tablespoons basil, thinly sliced
• 2 oz. slivered almonds
• 1 garlic clove, minced
• 1 tablespoon dijon mustard
• 1 tablespoon raw honey
• ¼ cup white balsamic vinegar
• ⅓ cup olive oil
• salt & pepper to taste

Directions

• In a small bowl, add garlic clove, dijon mustard, honey, white balsamic, olive oil, salt, and pepper. Whisk to combine and set aside.
• Heat a saute pan to medium high heat, add almonds and toast for 2-3 minutes. Stirring on occasion so as not to burn. Remove from pan when slightly browned and place on plate.
• Bring a large pot of water to boil. Add in orzo and cook until al dente according to package instructions, about 8-10 minutes.
• Drain pasta and place in a large bowl, add in sun dried tomatoes, artichokes, orange bell pepper, green onions, basil, and dressing.
• Toss to combine.
• Add toasted almonds right before serving. Toss to combine and serve!

Nutrition