Whole Wheat Orzo Pasta Salad with Artichokes, Spinach, Sun-Dried Tomatoes & Pesto

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Orzo has officially made its comeback and so we decided to serve it cold in a fabulous pasta salad brimming with vibrant colors and rustic, rich flavor. If artichokes, spinach and sun-dried tomatoes weren't enough to get your mouth watering, we dressed this salad with pesto and balsamic.

Ingredients:

• 2 tablespoons DeLallo Pesto
• 1 tablespoon DeLallo Golden Sweet Vinegar
• 5 tablespoons DeLallo Extra Virgin Olive Oil
• Salt and pepper
• 1 pound DeLallo Whole Wheat Orzo 
• 1 (13.75-ounce) can DeLallo Quartered Artichokes in Brine
• 1 (6.5-ounce) jar DeLallo Sun-Dried Tomatoes, sliced 
• 4 cups of fresh baby spinach 
• 1/4 cup of Parmigiano-Reggiano, grated   

Directions:

Whisk the pesto and golden vinegar together in a small bowl until well combined. Slowly drizzle in 3 tablespoons of olive oil, whisking constantly until fully incorporated. Continue to whisk for an additional 1 to 2 minutes. Season to taste with salt and black pepper. Let the dressing sit for 10 minutes to allow the flavors to develop.

Bring a large pot of water to a boil, add salt, then add the pasta. Cook until al dente. Drain in a colander. 

Meanwhile, drain artichokes from the can and lay on paper towels to dry then toss with 2 tablespoons of olive oil to marinate. Then, remove sun-dried tomatoes from oil and cut into thin strips.   

In a mixing bowl, toss cooked orzo, drained artichokes, sliced sun-dried tomatoes, fresh spinach, grated Parmesan, and pesto dressing together. 

Serves 4 to 6 Send to friend Printer-friendly version