i love asparagus. i love tomatoes. i’ve never had orzo. but! i have had garlic and lemon and i love those. look how pretty and summery this salad looks!
notice it doesnt seem like a salad because it has pasta in it? yeah. that’s awesome too. and it’s seriously so easy. and boyfriends will love it! at least mine did and, as you know, he’s not the biggest fan of the veg.
with this one you get the best of both worlds- tangy citrusy goodness and super savory garlicy wonderfulness. it all balances well with the asparagus and tomatoes. the great thing about this is it fills you p without weighing you down. perfectly delicious for lunches at the office since it doesn’t have to be reheated. i don’t have to try to sell this to you. one look at this and i was sold. so try it. i bet you’ll love it.
Lemon Orzo Salad with Asparagus and Tomatoes from A Big Mouthful
12 oz. orzo
1 bunch fresh asparagus, cut into 1-inch pieces
1 pint grape or cherry tomatoes, halved
1 lemon, zested and juiced
4 Tbs. extra virgin olive oil
1 clove garlic, minced
2 Tbs. fresh parsley, minced
Fresh ground pepper
Grated 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.