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We hope you got insight from reading it, now let’s go back to orzo asparagus salad recipe. You can have orzo asparagus salad using 15 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to prepare Orzo Asparagus Salad:
- Get 16 oz. orzo pasta
- Get 25 asparagus stems, diced
- Provide 2 medium shallots, chopped
- Use 3 cloves garlic, minced
- Provide 1 tablespoon virgin olive oil
- Provide 33 oz. artichoke hearts marinated in oil, drained & rinsed
- Get 1 1/2 cups julienne cut sundried tomatoes
- You need 1 tablespoon salt for boiling water
- You need 2 tablespoons fresh lemon juice
- Get 3 tablespoons lemon zest
- Prepare 1/4 cup rice vinegar, unseasoned
- Get 1/2 cup virgin olive oil
- Take 1/2 teaspoon salt
- Get 1 teaspoon freshly ground black pepper
- You need 1 teaspoon crushed pepper (optional)
Steps to make Orzo Asparagus Salad:
- 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.
- Pull asparagus out with slotted spoon and cook orzo in the asparagus water until al dente, approximately 8 minutes. Drain and add to asparagus.
- Add sundried tomatoes to asparagus bowl.
- In small sauté pan, cook chopped shallots and minced garlic in 1 tablespoon olive oil until tender. Add to asparagus bowl.
- Add artichoke hearts that were drained, rinsed and quartered to asparagus bowl.
- In separate bowl, combine lemon juice, rice vinegar, salt, and crushed pepper. Whisk and pour over asparagus bowl.
- Add lemon zest to asparagus and gently fold all ingredients with a large spoon.
- Place bowl in refrigerator for at least 2 hours.
But pasta salads are really the best of both worlds! You get your delicious carbs, but you don't have to feel super bad. 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. I thought we could chat a bit about orzo salads today.
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