Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, orzo asparagus salad. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Orzo Asparagus Salad is one of the most well liked of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Orzo Asparagus Salad is something which I have loved my entire life.

Orzo , shrimp and fresh asparagus tossed with a light olive oil, lemon and basil dressing. Perfect for a warm weather picnic. Can be served chilled, at room temperature, or heated!

To begin with this particular recipe, we have to prepare a few ingredients. You can cook orzo asparagus salad using 15 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Orzo Asparagus Salad:

1. Take 16 oz. orzo pasta
2. Get 25 asparagus stems, diced
3. Prepare 2 medium shallots, chopped
4. Get 3 cloves garlic, minced
5. Get 1 tablespoon virgin olive oil
6. Take 33 oz. artichoke hearts marinated in oil, drained & rinsed
7. Get 1 1/2 cups julienne cut sundried tomatoes
8. Get 1 tablespoon salt for boiling water
9. Get 2 tablespoons fresh lemon juice
10. Make ready 3 tablespoons lemon zest
11. Take 1/4 cup rice vinegar, unseasoned
12. Take 1/2 cup virgin olive oil
13. Get 1/2 teaspoon salt
14. Make ready 1 teaspoon freshly ground black pepper
15. Prepare 1 teaspoon crushed pepper (optional)

A bit of white wine vinegar and lemon juice make this the perfect salad for an early season picnic or a a springy Easter dinner. Super refreshing yet incredibly sturdy, this Lemony Asparagus Orzo Salad is perfect for a light summer lunch, family picnic or BBQ among friends! Has it been raining loads where you are? Watch how to make delicious salad with orzo, shrimp, and asparagus.

Steps to make Orzo Asparagus Salad:

1. Julienne cut asparagus into 2 inch pieces and boil in salted water in stockpot until tender, but still bright green. Drain, rinse in cold water and place in large bowl.
2. Pull asparagus out with slotted spoon and cook orzo in the asparagus water until al dente, approximately 8 minutes. Drain and add to asparagus.
3. Add sundried tomatoes to asparagus bowl.
4. In small sauté pan, cook chopped shallots and minced garlic in 1 tablespoon olive oil until tender. Add to asparagus bowl.
5. Add artichoke hearts that were drained, rinsed and quartered to asparagus bowl.
6. In separate bowl, combine lemon juice, rice vinegar, salt, and crushed pepper. Whisk and pour over asparagus bowl.
7. Add lemon zest to asparagus and gently fold all ingredients with a large spoon.
8. Place bowl in refrigerator for at least 2 hours.

It's a great potluck side dish, or can be a delicious entrée. Orzo, although a pasta, is never heavy and really perfect for a salad. This is really a perfect combination of ingredients — fresh lemon, earthy asparagus and sweet tomatoes. This asparagus, tomato and chickpea orzo salad is perfect! This delicious but simple orzo salad with feta, asparagus and chickpeas goes perfectly as a side with chicken, fish, or steak.

So that is going to wrap it up for this exceptional food orzo asparagus salad recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!