Lemon Orzo Salad
Ingredients
The salad
-
1½
cups
orzo
-
2
teaspoons
extra virgin olive oil
-
1½
pounds
asparagus
-
¼
teaspoon
kosher salt
-
⅓
cup
sliced almonds
-
1
cup
frozen peas
-
⅓
cup
shredded parmesan
-
¼
cup
sliced basil
The vinaigrette
-
¼
cup
lemon juice
-
1
tablespoon
lemon zest
-
¼
cup
extra virgin olive oil
-
2
teaspoons
honey
-
½
teaspoon
kosher salt
-
⅛
teaspoon
freshly ground black pepper
-
1
medium
shallot
Instructions
- Preheat the oven to 425°F.
- Cook the orzo according to package instructions in a well-salted pot of boiling water, then drain and toss with 1 teaspoon of olive oil.
- Slice and discard the woody ends from the asparagus, then cut into one-inch pieces.
- Toss the asparagus with 1 teaspoon olive oil and ¼ teaspoon salt, spread on a baking sheet, and roast for 15-20 minutes until golden.
- Add sliced almonds to the asparagus and roast for an additional 2-3 minutes.
- Make the lemon vinaigrette by whisking together lemon juice, lemon zest, olive oil, honey, salt, pepper, and sliced shallot.
- Combine the cooked orzo with the vinaigrette, then stir in the roasted asparagus, almonds, peas, parmesan, and basil.
- Serve warm or chill in the fridge for 3-4 hours before serving.
Nutrition Facts (estimated)
Servings
5 servings
Calories
424
Total fat
20g
Total carbohydrates
50g
Total protein
15g
Sodium
464mg
Cholesterol
5mg
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