Spring Orzo Salad

Lainey6605's Note:

This is from Woman's Day.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 8

• 1 tablespoon lemon zest
• 1/2 cup lemon juice
• 1/2 cup water
• 1/4 cup olive oil
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup red onion, thinly sliced
• 1 lb orzo pasta
• 8 ounces asparagus, ends trimmed and cut into 1-inch pieces
• 2 cups bagged shredded carrots
• 1/2 cup fresh mint or 1/2 cup fresh dill or 1/2 cup fresh parsley, chopped

Directions:

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

Reviews

[IngridH]

This was a nice, fresh pasta salad. With all of the vegetables in it, I didn't have to make a second side dish- made dinner much easier! The lemon flavor from both the zest and the juice made the citrus flavor very pronounced, which I really enjoyed. I served this with grilled chicken, and it was a wonderful combination. Made for ZWT7- Emerald City Shakers.