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  • Cold Asparagus Orzo Salad

    2 votes
    Cold Asparagus Orzo Salad
    Prep: 15 min Servings: 4
    by Shea Goldstein
    32 recipes
    >

    Ingredients

    • 2/3 cup dry orzo
    • 5 cups chicken broth
    • 1/4 pound fresh asparagus spears, washed and snapped
    • 1/3 cup sun dried tomatoes, chopped
    • 1 box (snack size – about 2 tbsp) raisins
    • 1/4 cup pecans, crushed
    • 3 basil leaves, chopped, or 1 tsp dried basil
    • 1/2 cup extra virgin olive oil
    • 2 tbsp white wine vinegar
    • 1 tbsp mayo
    • 2 tbsp sea salt
    • 1 tbsp coarse pepper

    Directions

    1. Whisk together the olive oil, vinegar, mayo, basil, salt and pepper. Refrigerate.
    2. Bring the chicken broth to a boil; add orzo. Return to a boil and cook uncovered for about 8 minutes.
    3. Add the asparagus and cook for another 4 minutes, or until the asparagus is crisp tender. Pour into a colander and drain.
    4. Combine the orzo/asparagus mixture with the dressing, pecans, sun dried tomatoes and raisins.
    5. Refrigerate for at least 1 hour before serving.

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    Comments

    • Amos Miller
      Amos Miller
      I like the way this looks - sounds - and imagine will taste. I'll be back with a review. Delicious!
      1 reply
      • Shea Goldstein
        Shea Goldstein
        Thanks so much! It's a great salad.

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