Orzo Pasta Salad

Pairs Well With

Serves 4




¼ c extra virgin olive oil

1/8 c tarragon white wine vinegar

¼ t garlic salt

¼ t dried basil

¼ t dried oregano


Combine the ingredients, whisk and set aside.




3 c vegetable stock

4 oz orzo pasta


Boil the stock.  Add the orzo. Cook until al dente (about 8-9 minutes).  Drain, shock the orzo with cold water, drain and pour into bowl.




½ red bell pepper, seeded and medium dice

2 Roma tomatoes, seeded and medium dice

¼ red onion, chopped fine

2 oz artichoke hearts, canned or frozen, sliced in half

1 T capers, drained

2 T golden raisins

2 t parsley, chopped

2 t white pepper

Salt to taste

2 t fennel seeds



Combine salad ingredients and stir together.  Pour the dressing over the salad and mix well.  Adjust the seasoning to taste and add salt and/or white pepper to taste.


Refrigerate for up to 4 hours—bring to room temperature before serving.