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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!
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Ingredients requirements - Orzo Asparagus Salad:
- You need 16 oz. - orzo pasta
- Give 25 asparagus stems, diced
- Get 2 for medium shallots, chopped
- Need 3 cloves - garlic, minced
- Prepare 1 tablespoon for virgin olive oil
- Require 33 oz. artichoke hearts marinated in oil, drained & rinsed
- You need 1 1/2 cups - julienne cut sundried tomatoes
- Require 1 tablespoon salt for boiling water
- You need 2 tablespoons of fresh lemon juice
- Take 3 tablespoons of lemon zest
- You need 1/4 cup - rice vinegar, unseasoned
- Provide 1/2 cup virgin olive oil
- Take 1/2 teaspoon - salt
- Give 1 teaspoon - freshly ground black pepper
- Make ready 1 teaspoon of 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..recipe: Try this Lemon Orzo Salad with Asparagus and Tomatoes recipe, or contribute your own. Place blanched asparagus in a bowl of ice water to stop the cooking and keep them green. 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?
Orzo Asparagus Salad instructions:
- 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.
This vegetarian orzo salad recipe is loaded with fresh herbs, mango, chickpeas, crunchy veggies, and a zesty tahini dressing. Make this fresh, fun orzo salad recipe for your next picnic! Watch how to make delicious salad with orzo, shrimp, and asparagus. It's a great potluck side dish, or can be a delicious entrée. I've been stuck in a rut with a greek style orzo salad but this shrimp version.
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