It’s getting closer to that time, graduation & warmer weather gatherings. Sign up geniuses are going out with requests for you to bring a side. Yes, you could swing by Publix and get something pre-made but this recipe is almost just as easy, it’s healthy with no preservatives & you’ll be able to take pride in what you brought to share.
A quick note on orzo, when you are in the store on the hunt for the orzo, look over by the specialty pasta instead of the regular penne, etc. Get your pasta going & then get to chopping. Start with your asparagus because you need to blanch that to add it to your pasta salad. Blanching is a straightforward process of quickly cooking off and then plunging in ice so that you stop the cooking process & don’t end up with mushed veggies. You want to add it to boiling water for about 3 minutes or until it turns bright green & then drain & add to the ice until cooled & drain again. Add cooked & drained pasta (some folks would recommend putting it under cold water to stop that cooking of the orzo, I like my orzo with a little less bite so I don’t do this.) Slowly stir in halved tomatoes and let the pasta cover them which will soften them slightly. After letting that sit about 3 minutes combine zest, lemon juice & olive oil together and gently distribute throughout the orzo mix. Refrigerate until ready to serve. Right before serving, stir slowly to redistribute the liquid.
Lemon Orzo Salad
½ package of orzo (cooked & drained)
1 pkg cherry tomatoes (halved)
Asparagus bunch (trimmed, blanched & chopped bitesized)
Zest & juice of 1 lemon
¼ c – 2/3 c of extra virgin olive oil
Salt & pepper to taste