This delicious orzo salad has a ton of flavor, beautiful color, and all the goodness one could want! Pasta, sauteed vegetables, fresh vegetables, and fresh herbs will bring you back for more!
Cook:
1 lb. orzo pasta
2 tablespoons salt
Whisk:
zest of 2 lemons
juice of 2 lemons
1/3 cup of extra-virgin olive oil
Saute:
1 small zucchini, sliced
1 cup mushrooms, halved
1 bunch of small asparagus, woody ends removed, halved
Chop:
3 cups red and yellow grape tomatoes, halved
1/2 cup roasted red peppers, chopped
1/2 cup green onions, sliced
1/2 cup flat-leaf parsley, chopped
8 to 10 large basil leaves, chopped
In a large pot, bring 5 quarts of water to a boil and add 2 tablespoons of salt. Add the orzo pasta to the water and stir. Bring the water back to a boil, and cook the pasta for 9 minutes, stirring occasionally.
Meanwhile, make the dressing: Zest and juice the lemons into a large mixing bowl, then whisk in the olive oil.
Next, saute the zucchini, mushrooms, and asparagus in a large skillet with a tiny bit of oil until slightly tender and set aside.
When the pasta has finished cooking, drain it (do not rinse) and immediately toss it with the dressing. Finally, add in the sauteed veggies.
Allow the pasta and veggies to cool while you cut the rest of the vegetables and herbs.
Fold in the halved grape tomatoes, chopped red peppers, chopped onions, parsley, and basil.
Serve slightly chilled or at room temperature.
