This was simple and so flavorful. I also love that it can be served warm, cold or at room temperature. It would be perfect for picnics, potlucks, or parties because it makes so much too. Parmigiano Reggiano is a must for this and the vinaigrette is light and a perfect complement to this salad. We ate this alongside this tilapia dish, which I am going to have to make much more frequently! Thanks for reading, enjoy!
Lemon Orzo Salad with Asparagus and Tomatoes – adapted from A Big Mouthful
- 12 oz. orzo
- 1 bunch fresh asparagus, cut into 1-inch pieces
- 1 pint grape or cherry tomatoes, halved
- 1 lemon, zested and juiced
- 4 Tbs. extra virgin olive oil
- 1 clove garlic, minced
- 2 Tbs. fresh parsley, minced
- Kosher salt
- Fresh ground pepper
- Grated Parmigiano Reggiano*
To one pot, add asparagus and blanch, about 2 to 3 minutes, depending on the thickness of your asparagus. Place blanched asparagus in a bowl of ice water to stop the cooking and keep them green.
To the second pot, add the orzo. Cook per package instructions. When tender, drain and place in a large bowl. Add blanched asparagus and tomato halves.
Mix olive oil, lemon zest, lemon juice, garlic, salt and pepper in a small bowl. Stir into orzo and vegetables. Stir in parsley and grated Parmigiano Reggiano.
This can be served warm, room temperature or cold.