Name: Cold Asparagus Orzo Salad
Yield: 4 servings
Ingredients: FOR THE DRESSING:; 1/2 cups Extra Virgin Olive Oil; 2 Tablespoons White Wine Vinegar; 1 Tablespoon Mayonnaise; 3 whole Basil Leaves, Chopped; 2 Tablespoons Sea Salt; 1 Tablespoon Coarse Ground Pepper; FOR THE SALAD:; 5 cups Chicken Broth; 2/3 cups Dry Orzo Pasta; 1/4 pounds Fresh Asparagus Spears, Washed And Snapped Into Pieces; 1/4 cups Pecans - Crushed; 1/3 cups Sun-Dried Tomatoes, Chopped; 2 Tablespoons Raisins

Servings: 4 persons

FOR THE DRESSING:
1/2 cups Extra Virgin Olive Oil
2 Tablespoons White Wine Vinegar
1 Tablespoon Mayonnaise
3 whole Basil Leaves, Chopped
2 Tablespoons Sea Salt
1 Tablespoon Coarse Ground Pepper
FOR THE SALAD:
5 cups Chicken Broth
2/3 cups Dry Orzo Pasta
1/4 pounds Fresh Asparagus Spears, Washed And Snapped Into Pieces
1/4 cups Pecans - Crushed
1/3 cups Sun-Dried Tomatoes, Chopped
2 Tablespoons Raisins

1
First, make the dressing. Whisk together the olive oil, vinegar, mayo, basil, salt and pepper. Refrigerate.
2
Bring the chicken broth to a boil; add orzo. Return to a boil and cook uncovered for about 8 minutes. Add the asparagus and cook for another 4 minutes, or until the asparagus is crisp tender. Pour the mixture into a colander and drain.
3
Combine the orzo/asparagus mixture with the dressing, pecans, sun dried tomatoes and raisins. Refrigerate for at least 1 hour before serving.
4
If it's refrigerated for more than a few hours or overnight, add a little more olive oil and give it a good stir to refresh it. If you have some fresh lemons on hand, you could squeeze a little on top, too. Garnish with basil.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Cold Asparagus Orzo Salad

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