Asparagus, Sundried Tomato, and Orzo Salad
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 1 bunch asparagus, aprox. 1 lb
- 1 tablespoon extra virgin olive oil
- 2 -3 garlic cloves, chopped
- 1 dash sea salt
- 6 ounces orzo pasta
- 6 sun-dried tomatoes packed in oil
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh parsley
- 1 tablespoon oil from tomatoes
- 1 tablespoon balsamic vinegar
directions
- Preheat oven to 430 f. Wash asparagus, trim off woody ends, and then cut asparagus spears into 1 inch pieces. Combine in a baking dish with olive oil, garlic, and salt. Roast asparagus in oven for ~15 minutes, until just fork tender. Let cool slightly.
- Cook orzo in salted water, according to package directions.
- Cut tomatoes into small pieces or slices.
- Combine all ingredients and mix well.
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Reviews
-
Enjoyed the combo of orzo & the veggies in your recipe, & now I have a new way to prepare asparagus, something we both like! Sundried tomatoes aren't something I use often, but they certainly work in this satisfying salad! Thanks for sharing the recipe! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]
RECIPE SUBMITTED BY
<p>I am a professional church musician. I am also a wife and mother. Cooking is my favorite hobby and I always come to food.com first when I'm looking for a new recipe! Indian is my favorite type of cuisine but my cooking is very eclectic (although I am a vegetarian so, no meat on my menu!). I love potluck meals - I think it is a great place to try out a new recipe! After all, if the recipe tanks, you can always deny ownership of the dish! LOL</p>