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A cold pasta salad with orzo, asparagus, sun dried tomatoes, pecans and raisins. Perfect as a side dish with grilled chicken or fish!
First, make the dressing. Whisk together the olive oil, vinegar, mayo, basil, salt and pepper. Refrigerate.
Bring the chicken broth to a boil; add orzo. Return to a boil and cook uncovered for about 8 minutes. Add the asparagus and cook for another 4 minutes, or until the asparagus is crisp tender. Pour the mixture into a colander and drain.
Combine the orzo/asparagus mixture with the dressing, pecans, sun dried tomatoes and raisins. Refrigerate for at least 1 hour before serving.
If it’s refrigerated for more than a few hours or overnight, add a little more olive oil and give it a good stir to refresh it. If you have some fresh lemons on hand, you could squeeze a little on top, too. Garnish with basil.
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