Ingredients
1.5 cup uncooked Orzo pasta
3/4 cup extra virgin olive oil
1 can artichoke hearts
2 Table spoons white wine vinegar
1 Table spoon dijon mustard
3 Table spoons fresh, chopped basil
2 oz. grated parmesan cheese
2 Table spoons lemon juice
1/4 cup fresh, chopped parsley
4 green onions
1/2 cup sun dried tomatoes (cooked to soften)
1 tsp salt
1 tsp pepper
Preparation
Chop green onion, sun dried tomatoes and basil and set aside Cook orzo according to package and toss with 1./4 cup olive oil Chop artichoke hearts and add to cooked orzo. In a bowl, whisk vinegar, mustard, pepper, salt, and remaining 1/2 cup olive oil. Whisk until emulsified Whisk in basil and pour over orzo mix Add parmesan, lemon juice, parsley, sun dried tomatoes, and green onions. Toss and serve
