Lemony Asparagus Orzo Salad
Ingredients
The salad
-
12.5
oz
dry orzo
-
1
lb
asparagus, cut into 2" pieces
-
½
large
red bell pepper, chopped
-
¼
cup
chopped fresh parsley
The dressing
-
¼
cup
extra-virgin olive oil
-
1
large
lemon (zest and juice)
-
3
cloves
garlic, minced
-
1
tbsp
fresh thyme, finely chopped
-
1
tbsp
fresh sage, finely chopped
-
1
tbsp
Dijon mustard
-
1
tsp
unpasteurized honey
-
½
tsp
salt
-
½
tsp
ground black pepper
Instructions
- Cook the orzo according to package instructions, then rinse under cold water and drain.
- Steam the asparagus until vibrant green, about 2 to 3 minutes, then rinse under cold water and drain.
- Make the dressing by whisking together olive oil, lemon zest and juice, garlic, thyme, sage, Dijon mustard, honey, salt, and pepper.
- In a large bowl, combine the chilled orzo, asparagus, red bell pepper, and parsley, then add the dressing and toss well.
- Serve immediately or refrigerate for a few hours to enhance flavors.
Nutrition Facts (estimated)
Servings
8
Calories
245
Total fat
7g
Total carbohydrates
37g
Total protein
7g
Sodium
172mg
Cholesterol
0mg
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