Whether you need to bring a side dish to a pot luck, are having a crowd over for dinner, or want to serve a light meal to your family, try this orzo recipe – you won’t disappoint! This dish can be put together the day before needed. Just bring it to room temperature and serve. Top the orzo with cooked shrimp or sliced chicken and you will have dinner done!
Orzo with Sun-Dried Tomatoes, Artichokes, Mozzarella, and Raisins
Servings: 6
Calories: 222kcal
Ingredients
- 1 1/2 cup orzo 10 oz.
- 3 Tbsp pine nuts
- 1 14 oz. can artichoke hearts drained
- 1/4 cup olive oil plus a little more for pasta
- 2 Tbsp red wine vinegar
- 1/2 tsp freshly ground black pepper
- 3/4 tsp sea or kosher salt
- 1/3 cup sliced sun-dried tomatoes
- 1/3 cup golden raisins
- 1/2 cup chopped basil
- 2/3 cup fresh mozzarella cubed
- 1 tsp lemon zest
Instructions
- Cook orzo according to package and drain in a colander. Rinse with cold water and add a little olive oil so pasta doesn't stick together.
- Lightly toast the pine nuts in a skillet, about 2 minutes. Remove from heat.
- Drain the artichokes and quarter.
- In a large bowl, whisk the olive oil, vinegar, salt and pepper.
- To the bowl, add the artichokes, orzo, pine nuts, tomatoes, raisins, basil, mozzarella and zest. Toss together. Serve at room temperature.
