Lemony Asparagus Orzo Salad
Lemony Asparagus Orzo Salad
Ingredients
For the orzo salad
- 12.5 oz dry orzo
- 1 lb asparagus, cut into 2" pieces
- 1/2 large red bell pepper, chopped
- 1/4 cup chopped fresh parsley
For the dressing
- 1/4 cup extra-virgin olive oil
- the zest and juice of 1 large lemon
- 3 cloves garlic, minced
- 1 tbsp finely chopped fresh thyme
- 1 tbsp finely chopped fresh sage
- 1 tbsp Dijon mustard
- 1 tsp unpasteurized honey
- 1/2 tsp salt I use Himalayan salt
- 1/2 tsp ground black pepper
Instructions
- 1
Cook the orzo according to the instructions on the package, then rinse it under cold water until it no longer feels warm. Let drain completely and reserve.
- 2
Steam the asparagus until it turns vibrant green, about 2 to 3 minutes. Immediately rinse under cold running water until it's completely chilled. Let drain completely and reserve.
- 3
Make the dressing: combine all the ingredients in a small bowl or glass measuring cup; whisk vigorously until well combined.
- 4
Combine the chilled orzo, asparagus, red bell pepper and chopped parsley in a large bowl. Add the dressing and toss until well combined.
- 5
Serve immediately or refrigerate for a few hours to allow flavors to develop.
- 6
This salad will keep for up to a week in the refrigerator.
Nutrition
Per serving (based on 8 servings)
