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Categories:
dressing olive oil white wine vinegar mayonnaise basil salt ground pepper Salad chicken broth Pasta tomatoes raisins
Viewed: 49 - Published at: 8 years agoIngredients
- 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
Method
- First, make the dressing. Whisk together the olive oil, vinegar, mayo, basil, salt and pepper. Refrigerate.
- 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.
- Combine the orzo/asparagus mixture with the dressing, pecans, sun dried tomatoes and raisins. Refrigerate for at least 1 hour before serving.
- 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.
