Recipe: Festive Orzo Salad with Balsamic Vinaigrette (River Road Recipes)

FESTIVE ORZO SALAD

"Orzo cooks quickly. Add chopped grilled chicken breasts or seasoned shrimp for a hearty entree salad."

FOR THE VINAIGRETTE:
3/4 cup light olive oil
1/4 cup red balsamic vinegar
1 tbsp. yellow mustard
3/4 tsp. sugar
FOR THE SALAD:
1 bunch asparagus spears
1 (16 oz.) pkg. orzo
1 (14-oz.) can artichoke hearts, drained and chopped
1 (2-oz.) can sliced black olives, drained
1 small red bell pepper, coarsely chopped
1 small yellow bell pepper, coarsely chopped
1/4 to 1/2 purple onion, chopped
1/2 of an 8-oz. jar sun-dried tomatoes, drained and chopped
8 oz. feta cheese, crumbled
10 fresh basil leaves, coarsely chopped

TO MAKE THE VINAIGRETTE:
Combine the olive oil, vinegar, mustard and sugar in a jar with a tight-fitting lid. Seal tightly and shake to blend.

TO MAKE THE SALAD:
Snap off the woody ends of the asparagus spears. Steam until tender-crisp. Drain and cut each spear into 4 or 5 portions.

Cook the pasta using the package directions. Drain.

Combine the pasta, artichokes, olives, bell peppers, onion and sun-dried tomatoes in a bowl and mix well. Add the vinaigrette and toss to coat. Add the asparagus, cheese and basil and mix gently.

Marinate, covered, in the refrigerator for 2 to 10 hours, stirring occasionally. Let stand at room temperature for 30 minutes before serving.

Servings: 10-12
Adapted from source: River Road Recipes IV: Warm Welcomes by Junior League of Baton Rouge Inc.