Orzo Salad with Artichokes, Sun Dried Tomatoes and Orange Scented Balsamic Dressing

When the weather starts warming up, the last place I want to be at the end of the day is a hot kitchen. I prepared this salad while the cool morning air was still lingering to accompany my grilled salmon and asparagus for dinner last night. By cooking the pasta in chicken broth, you really boost the flavor of the pasta. If you happen to be out of broth, use well salted water instead. Also, if you don’t want to turn on the oven, you could blanch the broccoli for two minutes in boiling water and then shock in an ice water bath to stop the cooking process. The ice water bath helps the broccoli retain its bright green color.  This salad can be made a day ahead. The longer the salad sits, the better it tastes. I highly recommend refrigerating it over night.

What You Need:

12 oz orzo, cooked as directed in chicken broth

14 oz can artichokes, quartered

½ - 8.5 oz jar julienned sun dried tomatoes
½ cup toasted pine nuts
12 oz roasted broccoli, recipe follows
4 green onions, thinly sliced
1 recipe orange scented balsamic, recipe follows

What To Do:

Combine all ingredients in a large bowl and mix well.  You could serve the salad immediately, but the longer it sits in the fridge, the better it tastes.  I recommend refrigerating the salad for at least two hours, but preferably over night.

Serves a Crowd!

Bon Appetit!
Mary



Roasted Broccoli

What You Need:

12 oz broccoli pieces

½ Tbs extra virgin olive oil
Salt and pepper to taste

What To Do:

Roast in a 400* oven for 12-16 minutes, or until broccoli is golden brown at the edges. Set aside.






Orange Scented Balsamic

What You Need:

1/8 cup balsamic vinegar

¼ cup extra virgin olive oil

2-3 small cloves garlic, minced
2 tsp honey
2 tsp Dijon mustard
1 tsp orange zest
Salt and pepper to taste

What To Do:

Combine all ingredients in a small food processor and pulse until dressing becomes slightly thickened. Set aside.