Mediterranean Orzo Pasta Salad

Filled with light Mediterranean vegetables, toasted almonds and a white balsamic vinaigrette, this Mediterranean Orzo Pasta Salad will make you swoon! It’s the ultimate salad to serve with seafood or chicken, and it’s wicked easy to make.

Ingredients:
For the Orzo Pasta Salad:
1 lb. orzo
½ 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

For the White Balsamic Dressing:
1 garlic clove, minced
1 tablespoon Dijon mustard
1 tablespoon raw honey
¼ cup white balsamic vinegar
⅓ cup olive oil
salt & pepper to taste

Instructions:
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!

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