Orzo Asparagus Salad
Orzo Asparagus Salad

Hello everybody, it’s Brad, welcome to our recipe page. Today, we’re going to prepare a special dish, orzo asparagus salad. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Orzo Asparagus Salad is one of the most favored of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Orzo Asparagus Salad is something which I have loved my entire life.

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.

To get started with this recipe, we have to prepare a few components. You can cook orzo asparagus salad using 15 ingredients and 8 steps. Here is how you can achieve that.

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