Lemon Orzo Salad with Asparagus and Tomatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
12 oz. orzo1 bunch fresh asparagus, cut into 1-inch pieces1 pint grape or cherry tomatoes, halved1 lemon, zested and juiced4 Tbs. extra virgin olive oil1 clove garlic, minced2 Tbs. fresh parsley, mincedKosher saltFresh ground pepperGrated Parmigiano Reggiano*
Bring 2 large pots of water to boil. Add a big pinch of salt in each.
To one pot, add asparagus and blanch, about 2 to 3 minutes, depending on the thickness of your asparagus. Place blanched asparagus in a bowl of ice water to stop the cooking and keep them green.
To the second pot, add the orzo. Cook per package instructions. When tender, drain and place in a large bowl. Add blanched asparagus and tomato halves.
Mix olive oil, lemon zest, lemon juice, garlic, salt and pepper in a small bowl. Stir into orzo and vegetables. Stir in parsley and grated Parmigiano Reggiano.
This can be served warm, room temperature or cold.
*Note: If you want to keep this salad vegan, leave out the Parmigiano Reggiano.
Serving Size: 1 cup
To one pot, add asparagus and blanch, about 2 to 3 minutes, depending on the thickness of your asparagus. Place blanched asparagus in a bowl of ice water to stop the cooking and keep them green.
To the second pot, add the orzo. Cook per package instructions. When tender, drain and place in a large bowl. Add blanched asparagus and tomato halves.
Mix olive oil, lemon zest, lemon juice, garlic, salt and pepper in a small bowl. Stir into orzo and vegetables. Stir in parsley and grated Parmigiano Reggiano.
This can be served warm, room temperature or cold.
*Note: If you want to keep this salad vegan, leave out the Parmigiano Reggiano.
Serving Size: 1 cup
Nutritional Info Amount Per Serving
- Calories: 212.7
- Total Fat: 8.9 g
- Cholesterol: 5.0 mg
- Sodium: 472.3 mg
- Total Carbs: 26.5 g
- Dietary Fiber: 1.8 g
- Protein: 6.6 g
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