Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, orzo asparagus salad. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Orzo Asparagus Salad is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Orzo Asparagus Salad is something which I’ve loved my whole life.
Orzo , shrimp and fresh asparagus tossed with a light olive oil, lemon and basil dressing. Perfect for a warm weather picnic. Can be served chilled, at room temperature, or heated!
To get started with this recipe, we must first prepare a few components. You can have orzo asparagus salad using 15 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Orzo Asparagus Salad:
- Prepare 16 oz. orzo pasta
- Get 25 asparagus stems, diced
- Make ready 2 medium shallots, chopped
- Get 3 cloves garlic, minced
- Get 1 tablespoon virgin olive oil
- Prepare 33 oz. artichoke hearts marinated in oil, drained & rinsed
- Take 1 1/2 cups julienne cut sundried tomatoes
- Make ready 1 tablespoon salt for boiling water
- Take 2 tablespoons fresh lemon juice
- Get 3 tablespoons lemon zest
- Make ready 1/4 cup rice vinegar, unseasoned
- Make ready 1/2 cup virgin olive oil
- Get 1/2 teaspoon salt
- Make ready 1 teaspoon freshly ground black pepper
- Prepare 1 teaspoon crushed pepper (optional)
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. Super refreshing yet incredibly sturdy, this Lemony Asparagus Orzo Salad is perfect for a light summer lunch, family picnic or BBQ among friends! Has it been raining loads where you are? Watch how to make delicious salad with orzo, shrimp, and asparagus.
Instructions to make Orzo Asparagus Salad:
- 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.
- Pull asparagus out with slotted spoon and cook orzo in the asparagus water until al dente, approximately 8 minutes. Drain and add to asparagus.
- Add sundried tomatoes to asparagus bowl.
- In small sauté pan, cook chopped shallots and minced garlic in 1 tablespoon olive oil until tender. Add to asparagus bowl.
- Add artichoke hearts that were drained, rinsed and quartered to asparagus bowl.
- In separate bowl, combine lemon juice, rice vinegar, salt, and crushed pepper. Whisk and pour over asparagus bowl.
- Add lemon zest to asparagus and gently fold all ingredients with a large spoon.
- Place bowl in refrigerator for at least 2 hours.
It's a great potluck side dish, or can be a delicious entrée. Orzo, although a pasta, is never heavy and really perfect for a salad. This is really a perfect combination of ingredients — fresh lemon, earthy asparagus and sweet tomatoes. This asparagus, tomato and chickpea orzo salad is perfect! This delicious but simple orzo salad with feta, asparagus and chickpeas goes perfectly as a side with chicken, fish, or steak.
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