Orzo Asparagus Salad
Orzo Asparagus Salad

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, orzo asparagus salad. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

This savory salad epitomizes the concept of fresh food fast. It's quick and easy and loaded with flavorful ingredients. While the orzo and asparagus are cooking, add chopped spinach, kalamata olives, red onion and walnuts to a large bowl.

Orzo Asparagus Salad is one of the most well liked of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Orzo Asparagus Salad is something which I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have orzo asparagus salad using 15 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Orzo Asparagus Salad:
  1. Prepare 16 oz. orzo pasta
  2. Take 25 asparagus stems, diced
  3. Get 2 medium shallots, chopped
  4. Get 3 cloves garlic, minced
  5. Get 1 tablespoon virgin olive oil
  6. Get 33 oz. artichoke hearts marinated in oil, drained & rinsed
  7. Take 1 1/2 cups julienne cut sundried tomatoes
  8. Get 1 tablespoon salt for boiling water
  9. Get 2 tablespoons fresh lemon juice
  10. Get 3 tablespoons lemon zest
  11. Get 1/4 cup rice vinegar, unseasoned
  12. Take 1/2 cup virgin olive oil
  13. Make ready 1/2 teaspoon salt
  14. Take 1 teaspoon freshly ground black pepper
  15. Take 1 teaspoon crushed pepper (optional)

This orzo pasta salad is loaded full of spring asparagus and artichokes. A bit of white wine vinegar and lemon juice make this the perfect salad for an early season picnic or a a springy Easter dinner. Packed with asparagus, spinach, toasted almonds and feta, Lemon Orzo Salad is easy to pull together! Finished with a lemony dressing, make ahead easy.

Instructions to make Orzo Asparagus Salad:
  1. Julienne cut asparagus into 2 inch pieces and boil in salted water in stockpot until tender, but still bright green. Drain, rinse in cold water and place in large bowl.
  2. Pull asparagus out with slotted spoon and cook orzo in the asparagus water until al dente, approximately 8 minutes. Drain and add to asparagus.
  3. Add sundried tomatoes to asparagus bowl.
  4. In small sauté pan, cook chopped shallots and minced garlic in 1 tablespoon olive oil until tender. Add to asparagus bowl.
  5. Add artichoke hearts that were drained, rinsed and quartered to asparagus bowl.
  6. In separate bowl, combine lemon juice, rice vinegar, salt, and crushed pepper. Whisk and pour over asparagus bowl.
  7. Add lemon zest to asparagus and gently fold all ingredients with a large spoon.
  8. Place bowl in refrigerator for at least 2 hours.

I've been stuck in a rut with a greek style orzo salad but this shrimp version. I thought we could chat a bit about orzo salads today. Whether or not you like orzo salads, you have to respect them to a certain extent. Easy Greek Orzo Salad is perfect for picnics, potlucks, BBQ and get togethers. Whenever you need an easy and healthy side dish, make this Greek orzo salad!

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