Orzo Salad with Green Peas and Artichokes

• 6 ounces uncooked orzo
• 3/4 cup pine nuts
• 1 1/2 cups frozen green peas, thawed
• 1/3 cup finely chopped fresh basil (about 1 ounce before removing stems) or 2 tablespoons dried, crumbled
• 3 tablespoons cider vinegar
• 1 14.5-ounce can artichoke quarters, drained and cut in half lengthwise
• 1 7.2-ounce bottle roasted red bell peppers, drained and chopped
• 1 2.5-ounce can sliced black olives, drained
• 1/4 cup snipped fresh parsley (Italian, or flat-leaf, preferred) (optional)
• 2 teaspoons olive oil (extra-virgin preferred)
• 1/8 teaspoon salt
• Pepper to taste

1. Prepare the orzo using the package directions, omitting the salt and oil.
2. Pour into a colander and rinse under cold running water for 30 seconds to stop the cooking process and cool quickly.
3. Drain well.
4. Meanwhile, in a medium skillet, dry-roast the pine nuts over medium-high heat for 1 to 2 minutes, or until just fragrant, stirring frequently.
5. Remove from the skillet so they dont burn.
6. In a large bowl, stir together the peas, basil, and vinegar.
7. Add the artichokes, bell peppers, olives, and parsley, tossing well.
8. Add the orzo, oil, salt, and pepper to the artichoke mixture, tossing well.
9. Serve or cover and refrigerate for up to 24 hours to serve chilled.
10. To bring water to a boil quickly, start with hot tap water and cover the pot.
11. (Per Serving)
12. Calories: 264
13. Total Fat: 11.0g
14. Saturated: 1.5g
15. Trans: 0.0g
16. Polyunsaturated: 3.5g
17. Monounsaturated: 5.0g
18. Cholesterol: 0mg
19. Sodium: 382mg
20. Carbohydrates: 35g
21. Fiber: 4g
22. Sugars: 5g
23. Protein: 10g
24. Dietary Exchanges
25. 2 Starch
26. 1 Vegetable
27. 1/2 Very Lean Meat
28. 2 Fat

orzo, pine nuts, frozen green peas, fresh basil, cider vinegar, artichoke quarters, red bell peppers, black olives, parsley, olive oil, salt, pepper

Taken from www.epicurious.com/recipes/food/views/orzo-salad-with-green-peas-and-artichokes-375660 (may not work)