Cold Asparagus Orzo Salad

• FOR THE DRESSING:
• 1/2 cups Extra Virgin Olive Oil
• 2 Tablespoons White Wine Vinegar
• 1 Tablespoon Mayonnaise
• 3 whole Basil Leaves, Chopped
• 2 Tablespoons Sea Salt
• 1 Tablespoon Coarse Ground Pepper
• FOR THE SALAD:
• 5 cups Chicken Broth
• 2/3 cups Dry Orzo Pasta
• 1/4 pounds Fresh Asparagus Spears, Washed And Snapped Into Pieces
• 1/4 cups Pecans - Crushed
• 1/3 cups Sun-Dried Tomatoes, Chopped
• 2 Tablespoons Raisins

1. First, make the dressing. Whisk together the olive oil, vinegar, mayo, basil, salt and pepper. Refrigerate.
2. Bring the chicken broth to a boil; add orzo. Return to a boil and cook uncovered for about 8 minutes. Add the asparagus and cook for another 4 minutes, or until the asparagus is crisp tender. Pour the mixture into a colander and drain.
3. Combine the orzo/asparagus mixture with the dressing, pecans, sun dried tomatoes and raisins. Refrigerate for at least 1 hour before serving.
4. If it's refrigerated for more than a few hours or overnight, add a little more olive oil and give it a good stir to refresh it. If you have some fresh lemons on hand, you could squeeze a little on top, too. Garnish with basil.

dressing, olive oil, white wine vinegar, mayonnaise, basil, salt, ground pepper, salad, chicken broth, pasta, ubc, ubc, tomatoes, raisins

Taken from tastykitchen.com/recipes/salads/cold-asparagus-orzo-salad/ (may not work)