Orzo Pasta Salad
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.