Dried Fruit and Nut Grain Bowl

This grain bowl has a burst of chewy, tangy sweetness in every bite, thanks to dried fruit and sun-dried tomatoes. Featuring pastina cooked to perfection and a homemade vinaigrette, this recipe is ideal for picnics, a healthy side dish or a light lunch.

INGREDIENTS

• 1 (1 pound) package DeLallo Acini di Pepe
• 10-ounce package baby spinach, cleaned and roughly chopped
• 1 (6.7-ounce) jar DeLallo Sun-Dried Tomatoes, drained and chopped
• 1 cup dried apricots, chopped
• 1 cup dried cranberries
• ¾ cup pine nuts, toasted
• Basil or Parsley, if desired
• Dressing
• ¾ cup DeLallo Extra Virgin Olive Oil
• ¼ cup DeLallo Golden Sweet Balsamic-Style Vinegar
• ½ teaspoon DeLallo Dijon Mustard
• ½ teaspoon salt
• ½ teaspoon pepper
• Zest and juice from one lemon

DIRECTIONS

1. Bring a large pot of salted water to a boil. Cook acini di pepe according to package instructions. Drain, transfer to a large bowl and set aside to cool.
2. Meanwhile, make the vinaigrette: Combine vinegar, mustard, zest, juice, thyme and salt and pepper in a small bowl. Using a whisk, slowly pour in olive oil while stirring constantly. Adjust seasoning as needed.
3. Heat a small skillet over medium heat. Toast pine nuts until they turn a golden brown and are fragrant, stirring often for about 6-8 minutes.
4. Add the sun-dried tomatoes, apricots, cranberries and the vinaigrette to the acini and toss well.
5. Divide evenly into bowls and top with toasted pine nuts and fresh herbs, if desired.