Name: Spring Orzo Salad
Yield: 4 servings
Ingredients: 1 tablespoon lemon zest; 1/2 cup lemon juice; 1/2 cup water; 1/4 cup olive oil; 2 teaspoons sugar; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup red onion, thinly sliced; 1 lb orzo pasta; 8 ounces asparagus, ends trimmed and cut into 1-inch pieces; 2 cups bagged shredded carrots; 1/2 1/2 cup fresh dill or 1/2 cup fresh parsley, chopped

Servings: 4 persons

1 tablespoon lemon zest
1/2 cup lemon juice
1/2 cup water
1/4 cup olive oil
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup red onion, thinly sliced
1 lb orzo pasta
8 ounces asparagus, ends trimmed and cut into 1-inch pieces
2 cups bagged shredded carrots
1/2 1/2 cup fresh dill or 1/2 cup fresh parsley, chopped

1
Whisk lemon zest, juice, water, oil, sugar, salt and pepper in a large bowl until blended.
2
Add onions and let stand while pasta cooks.
3
Bring a large pot of lightly salted water to a boil.
4
Add pasta, return to a boil and cook as package directs; stir in asparagus and carrots 3 minutes before pasta will be done.
5
Cook until pasta and vegetables are just firm-tender.
6
Drain and rinse under cold running water; drain again.
7
Put in a bowl with dressing.
8
Add mint or dill or parsley to mix and coat.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Spring Orzo Salad

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