Roasted Asparagus Lemon Orzo Salad
Ingredients
The salad
-
1
cup
orzo pasta
-
1
pound
asparagus
-
1
pound
zucchini
-
2
medium
shallots
-
1
tablespoon
olive oil
-
1
cup
cherry tomatoes
-
1
cup
fresh mozzarella cheese
-
¼ to ½
cup
fresh basil
-
½
cup
toasted pine nuts or sunflower seeds
The dressing
-
⅓
cup
olive oil
-
¼
cup
fresh lemon juice
-
1
teaspoon
honey
-
1
clove
garlic
-
a pinch
salt and pepper
Instructions
- Preheat the oven to 425°F.
- On a sheet pan, toss asparagus, zucchini, and shallots with olive oil, salt, and pepper, then roast for 10-15 minutes.
- While the vegetables roast, cook the orzo in salted boiling water until al dente, then drain and let cool.
- Prepare the dressing by whisking together olive oil, lemon juice, honey, garlic, salt, and pepper until smooth.
- Once the vegetables and pasta are cool, combine them in a serving bowl with cherry tomatoes, mozzarella, and basil.
- Drizzle the dressing over the salad and toss to combine, then top with pine nuts.
Nutrition Facts (estimated)
Servings
6
Calories
321
Total fat
18g
Total carbohydrates
30g
Total protein
12g
Sodium
129mg
Cholesterol
12mg
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