Spring Orzo Salad Recipes

SPRING ORZO SALAD WITH PEAS AND LEMON VINAIGRETTE

Steps:

• Cook the Orzo: Bring a large pot of water to a boil and add in the tablespoon of salt. Add the orzo to the pot and cook for 5 to 7 minutes, then add the fresh peas and cook for an additional 2 to 3 minutes, until both the orzo and peas are tender. Drain and rinse with cold water until cool.
• add the oil, lemon juice, garlic, salt, pepper, and optional lemon zest to a small jar. Seal the jar and shake vigorously until emulsified; set aside.
• Transfer the orzo and peas to a large bowl, then add in the radishes, parsley, mint, and almonds. Pour the dressing over the salad and toss until well-combined. Season with additional salt and pepper to taste, if necessary
• Serve immediately, or place in the fridge for at least 30 minutes and serve cold. Leftovers will keep in the fridge for up to 5 days.

SPRING ORZO SALAD

Steps:

• Whisk lemon zest, juice, water, oil, sugar, salt and pepper in a large bowl until blended.
• Add onions and let stand while pasta cooks.
• Bring a large pot of lightly salted water to a boil.
• Add pasta, return to a boil and cook as package directs; stir in asparagus and carrots 3 minutes before pasta will be done.
• Cook until pasta and vegetables are just firm-tender.
• Drain and rinse under cold running water; drain again.
• Put in a bowl with dressing.
• Add mint or dill or parsley to mix and coat.