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

Orzo has officially made its comeback and so we decided to create Whole-Wheat Orzo Pasta Salad with Artichokes, Spinach, Sun-Dried Tomatoes & Pesto recipe! It is served in 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 Simply Pesto® Sauce - Traditional Basil
• 1 tablespoon DeLallo Golden Sweet Balsamic-Style Vinegar
• 5 tablespoons DeLallo Extra Virgin Olive Oil
• DeLallo Sea Salt Grinder and pepper to taste
• 1 (1-pound) package DeLallo Organic Whole-Wheat Orzo Pasta, cooked & cooled
• 1 (13.75-ounce) can DeLallo Artichoke Quarters, drained
• 1 (6.7-ounce) jar DeLallo Sun-Dried Tomatoes, drained & sliced
• 4 cups of fresh baby spinach
• 1/4 cup DeLallo Grated Parmesan Cheese

DIRECTIONS

1. To create dressing: In a small bowl, whisk together pesto and vinegar. While whisking, add 3 tablespoons of olive oil in a slow, steady stream. Once combined, season with salt and pepper to taste. Set aside and allow flavors to develop, at least 10 minutes.
2. In a small bowl, marinate artichokes with 2 tablespoons of olive oil.
3. In a large serving bowl, toss orzo with artichokes, sun-dried tomatoes, fresh spinach and Parmesan. Incorporate dressing and toss to coat.