Orzo Salad With Basil Dressing |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 12 |
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I tried this dish at a friend's summer BBQ and the flavor was so addictive that I craved it months later. I finally got the recipe and was surprised I couldn't find it anywhere online. It must be an original. So yummy and and easy to make, I plan to bring this dish to share for many future occasions. I just hope my friend doesn't mind. Also - it makes a LOT of pasta. I was surprised by the large bowl size needed. Ingredients:
1/4 cup lemon juice |
1 tablespoon dijon mustard |
2 garlic cloves |
1/2 cup fresh basil leaf |
1/2 cup olive oil |
16 ounces orzo pasta (usually one box) |
olive oil (to drizzle over pasta) |
2 (14 ounce) cans artichoke hearts, rinsed and cut length wise in 6 wedges each |
3/4 cup golden raisin |
1/2 cup pine nuts |
1/2 cup fresh basil leaf, julienned |
3 green onions, sliced |
kosher salt & fresh ground pepper, to taste |
Directions:
1. To make the dressing, in a food processor, combine the lemon juice, mustard, garlic, basil and olive oil, puree until smooth and emulsified. Transfer to a small bowl and set aside.
2. Bring a large pot of salted water to a boil over high heat. Add orzo and cook according to package directions. Rinse well in cold water to remove any excess starch and drain in a colander. Transfer to a large bowl and toss lightly with a little olive oil to prevent the grains from sticking together.
3. Add the artichokes, raisins, pine nuts, basil and green onions to the bowl containing the orzo. Drizzle with the dressing and toss to coat evenly. Season to taste with salt and pepper. Transfer to serving bowl and serve
4. *The dressing and orzo can be prepared up to one day in advance and stored in individual airtight containers in the fridge: remove 30 minutes before serving and bring to room temperature.
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