Ingredients

The following ingredients have 14 Servings
  • 1 lb. orzo
  • 1/2 cup sun-dried tomatoes, diced (use the ones in olive oil because they still have moisture in them)
  • 15 oz. can whole artichokes, fined diced (drained)
  • 1 orange bell pepper, fined diced
  • 3 green onions, finely sliced
  • 2 tablespoons basil, thinly sliced
  • 2 oz. slivered almonds
  • 1 garlic clove, minced
  • 1 tablespoon dijon mustard
  • 1 tablespoon raw honey
  • 1/4 cup white balsamic vinegar
  • 1/3 cup olive oil
  • salt & pepper to taste

Instruction

  • In a small bowl, add garlic clove, dijon mustard, honey, white balsamic, olive oil, salt, and pepper. Whisk to combine and set aside.
  • Heat a saute pan to medium high heat, add almonds and toast for 2-3 minutes. Stirring on occasion so as not to burn. Remove from pan when slightly browned and place on plate.
  • Bring a large pot of water to boil. Add in orzo and cook until al dente according to package instructions, about 8-10 minutes.
  • Drain pasta and place in a large bowl, add in sun dried tomatoes, artichokes, orange bell pepper, green onions, basil, and dressing.
  • Toss to combine.
  • Add toasted almonds right before serving. Toss to combine and serve!