Spring Orzo Salad Dish (Print Version)
# Ingredients:
→ For The Salad
01 -
1 cup orzo pasta
02 -
1 cup asparagus, trimmed and cut into 1-inch pieces
03 -
1 cup artichoke hearts, chopped
04 -
1 can white beans (cannellini or great northern), drained and rinsed
05 -
1/2 cup green olives, pitted and sliced
06 -
1/4 cup fresh parsley, chopped
07 -
1/4 cup fresh mint, chopped
08 -
1/4 cup green onions, sliced
→ For The Dressing
09 -
1/4 cup lemon juice
10 -
2 tablespoons olive oil
11 -
Salt and pepper to taste
# Instructions:
01 -
In a large pot, bring salted water to a boil. Add the orzo pasta and cook according to the package instructions until al dente. Drain the orzo and rinse it under cold water to stop the cooking process, preventing it from becoming mushy.
02 -
Using the same pot, add a splash of olive oil and heat it over medium heat. Add the asparagus pieces and sauté them for 3-4 minutes until tender yet crisp. Remove from heat and set aside.
03 -
In a large mixing bowl, combine the cooked orzo, sautéed asparagus, chopped artichoke hearts, drained white beans, sliced green olives, parsley, mint, and green onions. Toss gently to mix well.
04 -
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until well combined. Pour the dressing over the salad mixture and toss gently to coat evenly.
05 -
Taste the salad and adjust the seasoning with salt and pepper if needed. Serve chilled or at room temperature according to preference.