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Cold Asparagus Orzo Salad Recipe

by Shea Goldstein

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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