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.