The Pioneer Woman Tasty Kitchen
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Cold Asparagus Orzo Salad

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Level: Easy

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Description

A cold pasta salad with orzo, asparagus, sun dried tomatoes, pecans and raisins. Perfect as a side dish with grilled chicken or fish!

Ingredients

  • FOR THE DRESSING:
  • ½ cups Extra Virgin Olive Oil
  • 2 Tablespoons White Wine Vinegar
  • 1 Tablespoon Mayonnaise
  • 3 whole Basil Leaves, Chopped
  • 2 Tablespoons Sea Salt
  • 1 Tablespoon Coarse Ground Pepper
  • FOR THE SALAD:
  • 5 cups Chicken Broth
  • ⅔ cups Dry Orzo Pasta
  • ¼ pounds Fresh Asparagus Spears, Washed And Snapped Into Pieces
  • ¼ cups Pecans, Crushed
  • ⅓ cups Sun-Dried Tomatoes, Chopped
  • 2 Tablespoons Raisins

Preparation

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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