Name: Orzo Asparagus Salad
Prep time: 20 min
Cook time: 25 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 6 Tablespoons extra virgin olive oil, divided; 2 Tablespoons white wine vinegar; 1/2 lemon, juiced; 1 1/2 tablespoons finely chopped fresh parsley; 1 clove garlic, minced; 2 teaspoons Italian herb seasoning; 1 teaspoon Dijon mustard; 1/4 cup mayonnaise; Salt and freshly ground black pepper, to taste; 1 teaspoon white sugar, or to taste; 1 pound asparagus, washed and trimmed, and cut into bite-sized pieces; 2 Tablespoons unsalted butter; 1 cup uncooked orzo; 2 cups vegetable broth; 10 stuffed olives, halved, or more to taste; 1/2 cup cherry tomatoes, halved; 1/4 cup matchstick carrots; 1/2 cup crumbled feta cheese; 1/3 cup minced red onion; Fresh parsley, optional

Orzo Asparagus Salad

This orzo asparagus salad is a fresh, colorful way to enjoy asparagus. Tender orzo, lightly sautéed asparagus, stuffed olives, carrots, and tomatoes are tossed in a creamy lemon vinaigrette for a bright, flavor-packed side dish.

1 hr total 20 min prep 25 min cook 8 324 cal

Instructions

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1 For salad dressing, combine 2 tablespoons olive oil, white wine vinegar, lemon juice, parsley, garlic, Italian seasoning, and Dijon mustard in a small bowl. Stir rapidly with a fork or whisk, until well blended.
2 Stir in mayonnaise. Taste; season with salt and pepper. Stir in sugar, to taste. Refrigerate dressing until the salad is ready to be tossed.
3 Heat 2 tablespoons olive oil in a large, nonstick skillet over medium-high heat. When oil is hot, add asparagus pieces and cook, stirring frequently, for 3 to 4 minutes. Asparagus should be bright green and still crunchy. Remove from the skillet and set aside.
4 Melt butter in the same skillet; turn heat down to medium-low. Add orzo and stir to coat completely in the melted butter. Cook and stir continuously until orzo is a light, golden brown, about 4 minutes.
5 Add broth, stir, and bring to a boil. Cover, reduce heat to a simmer, and cook about 15 minutes. Remove the cover for the last five minutes, to assure that the water cooks away. Stir occasionally, to allow evaporation.
6 Remove orzo from the skillet and place in a bowl; drizzle with remaining 2 tablespoons olive oil, stir to coat the pasta, and refrigerate for about 15 minutes.
7 Meanwhile, for salad, combine asparagus, olives, cherry tomatoes, carrots, feta cheese, and red onion in a bowl.
8 Stir in cooled orzo and salad dressing, and toss to combine. Garnish with fresh parsley and serve cold.