POSTED August 8, 2016

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

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.

SERVES: 4-6
LEVEL: Super Simple

INGREDIENTS

Dressing:

2 tablespoons DeLallo Basil Simply Pesto
1 tablespoon DeLallo Golden Balsamic-Style Vinegar
5 tablespoons DeLallo Extra Virgin Olive Oil
Salt and pepper to taste

Pasta Salad:

1 (1-pound) package DeLallo Whole-Wheat Orzo, cooked & cooled
1 (13.75-ounce) can DeLallo Quartered Artichokes in Brine, drained
1 (6.7-ounce) jar DeLallo Sun-Dried Tomatoes, drained & sliced
4 cups of fresh baby spinach
1/4 cup DeLallo Grated Parmesan

DIRECTIONS

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.
In a small bowl, marinate artichokes with 2 tablespoons of olive oil.
In a large serving bowl, toss orzo with artichokes, sun-dried tomatoes, fresh spinach and Parmesan. Incorporate dressing and toss to coat.

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

Related Recipes

DeLallo Organic Whole-Wheat Orzo Pasta 1 lb.

DeLallo Extra Virgin Olive Oil 16.9 oz.

DeLallo Golden Sweet Balsamic-Style Vinegar 8.5oz.

DeLallo Simply Pesto 6.35 oz. – Traditional Basil