Spring-time Orzo Salad

I made this for Easter this year and really liked it. It’s a perfect side dish for a summer BBQ, or a nice salad for lunch. You could even add some diced chicken to add some protien. You can make this a day ahead, though if you do I would recommend waiting until you are ready to serve it to add the

  • 16 ounces orzo, cooked al dente
  • 1 bunch asparagus, cut into 1-2 inch pieces (about 3 cups)
  • 1 1/2 cups tomatoes, diced
  • 1 can quartered artichoke hearts, cut into bite sized pieces
  • 1 cup feta
  • 1/2 cup onion, minced
  • 1 tsp garlic, minced
  • 1 tps olive oil
  • (lemon zest)

For dressing:

  • 1/4 cup red wine vinegar
  • 1/3 cup olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 lemon, zested and juiced

Blanch the asparagus: Bring a large pot of water to a boil. Add the asparagus and remove from heat. Let sit for 5 minutes. Remove from hot water.

Over medium heat, saute the onion and garlic in 1 tsp olive oil until soft.

In a large bowl combine orzo, asparagus, tomatoes, artichoke hearts, feta, lemon zest and sauteed onion and garlic.

To make the dressing: Whisk together juice from the lemon, vinegar, olive oil, salt and pepper. Pour over the salad and mix well. Serve room temperature or cold.

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