Orzo with Artichokes and Pine Nuts
A refreshing pasta salad combining tender orzo with artichoke hearts, toasted pine nuts, fresh parsley, and bright lemon zest in a light olive oil and red wine vinegar dressing.
Ingredients
- •1½ cups orzo
- •3 tablespoons pine nuts
- •1 can artichoke hearts
- •¼ cup extra-virgin olive oil
- •2 tablespoons red-wine vinegar
- •¾ teaspoon salt
- •½ teaspoon black pepper
- •½ cup fresh flat-leaf parsley
- •1 teaspoon fresh lemon zest
Cooking Instructions
- 1.
Cook orzo in a 4- to 5-quart pot of boiling salted water until al dente. Drain in a colander.
12 min
- 2.
While orzo cooks, lightly toast pine nuts in a dry small skillet over moderate heat, stirring, until pale golden, about 2 minutes. Remove from heat and cool 1 minute, then coarsely chop.
3 min
- 3.
Drain artichoke hearts in a large sieve and rinse well. Pull off leaves from bases of hearts and quarter bases. Rinse leaves and bases well, then drain thoroughly.
5 min
- 4.
Stir together oil, vinegar, salt, and pepper in a large bowl. Add orzo, pine nuts, artichokes (leaves and bases), parsley, and zest and toss to combine.
5 min
