Lemon Orzo Salad with Asparagus and Tomatoes
16oz. Whole Wheat Orzo
1 bunch of fresh Asparagus, cut into 1-inch pieces
1 pint of grape or cherry tomatoes, sliced in halved
1 Lemon, zested and juiced
4 Tbs .Extra Virgin Olive Oil
1 1/2 Clove Garlic, minced
4 Tbs. Fresh Parsley, minced
1/4 t. Fresh Ground Pepper
Optional: Fresh grated Parmigiano Reggiano,Kosher Salt and 1 can Black Olives
*Cooking with Kids: My oldest and I do the prep work and when I cook with the younger kids I let them help me wash, dump and toss! They love having a part of making dinner and eat it as if they have never eaten before! When they make dinner they always say it’s their “bestest dinner ever”!
Complete your prep work!
Bring 2 large pots of water to boil.
To one pot, add asparagus and blanch, about 2-3 minutes, depending on the thickness of your asparagus. Place blanched asparagus in a bowl of ice water to stop the cooking and keep them green.
To the second pot, add orzo. Cook per package instructions. When tender, drain and place in a large bowl. Add blanched asparagus and tomato halves.
Mix Olive Oil, Lemon Zest, Lemon Juice, Garlic, and Pepper in a small bowl. Add salt if you wish. Stir into orzo and vegetables. Stir in parsley. If you are using grated Parmigiano Reggiano now is the time to toss in in.
This can be served warm, room temperature or cold.
*Note: If you want to keep this salad Vegan and Advocare friendly, leave out the Parmigiano Reggiano, Salt and Olives. It is great in lunchboxes for kids and adults!
I found my inspiration for this recipe at A Big Mouthful: Adventures in Food
Let us know how yours turned out! It’s one of our favorite summer meals! What’s your favorite summer meal?
Comment below! We’d love to hear from you!!