Whole Wheat Orzo Pasta Salad with Artichokes, Spinach, Sun-Dried Tomatoes and 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:

1 lb DeLallo Whole Wheat Orzo 
1 (13.75 oz) can DeLallo Quartered Artichokes 
1 (6.5 oz) jar DeLallo Sun-Dried Tomatoes, sliced 
1 Tbsp DeLallo Golden Balsamic Vinegar 
2 Tbsp Delallo Pesto
5 Tbsp DeLallo Extra-Virgin Olive Oil 
4 cups of fresh baby spinach 
¼ cup of Parmigiano Reggiano, grated   

Directions:

Dressing: 
Whisk the pesto and golden balsamic vinegar together in a small bowl until well combined. Slowly drizzle in the olive oil, whisking constantly until fully incorporated, and 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 flavor 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 tbsp 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 (see above) together.  

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