Thursday, April 25, 2013

Lemon Orzo Pasta Salad with Asparagus and Tomatoes

 Summer is just around the corner so it is time to add in some lighter side dishes into the rotation.  A cold salad always makes me think of a picnic and I wish summer was one giant picnic!  I think that I could grill outside every night!  BTW is orzo a pasta or a rice?  Whatever it is is delicious!  The orzo salad is very simple compliments almost anything.

  • 1 Cup of uncooked Orzo
  • Cherry Tomatoes
  • Fresh Asparagus
  • 2 Tablespoons of Extra Virgin Olive Oil
  • 1/2- Lemon juiced and zested
  • 1 teaspoon minced garlic
  • 3/4 teaspoon dried parsley or a couple tablespoons of fresh
  • Sea Salt
  • Pepper
  • Fresh Grated Parmigiano Reggiano
Serves 6

Bring two medium pots of water to a boil.  In one pot, cook the orzo according to the directions on the box.  Drain and place in In the other pot, blanch asparagus for 2-3 minutes.

Make sure you don't over cook it.  After it is cooked place asparagus in a bowl of ice to stop it from further cooking and keep them green.
In a small bowl combine lemon juice, zest, garlic, and dried parsley.  Pour over orzo and stir in asparagus, tomato halves, and parmesan cheese.  Salt and pepper to taste.

This can either be served warm or cold.  We prefer to serve it cold.

This recipe was featured on the Marvelous May Menu, be sure to check out the rest of the May Menu.

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