VNiceFood

The Spring Orzo Salad I Make All Spring — Quick & Bright

The Spring Orzo Salad I Make All Spring — Quick & Bright
Prep
20 min
Cook
25 min
Total
55 min
Serves
3
Calories
250 kcal
Carbs
35.00 g

Ingredients

  • 1 bunchyoung asparagus (chopped)
  • 3/4 cupdry orzo (cooked according to package instructions)
  • 1 canbutter beans (drained and rinsed)
  • 1/2 cupgreen olives (pitted and roughly chopped)
  • 6-7artichoke hearts (halved)
  • 1/2 cupparsley (finely minced)
  • 1/2 cupdill (finely minced)
  • 1/4 cuplemon juice
  • 1/4 cupextra virgin olive oil
  • 2 tbsphoney
  • 2 tsplemon zest (about 1 lemon)
  • 1 clovegarlic (finely minced or grated)
  • 1 tspfreshly cracked black pepper

Instructions

  1. 1

    Preheat your oven to 450°F and line a baking sheet with parchment paper.

  2. 2

    Rinse the asparagus and chop into small pieces. Add to the baking sheet, drizzle with olive oil and salt, and toss to coat.

  3. 3

    Bake the asparagus for 20-25 minutes until browned and slightly charred.

  4. 4

    Cook the orzo according to package instructions, making sure to salt the pasta water.

  5. 5

    Add butter beans, olives, artichoke hearts, parsley, and dill to a large serving bowl. Once the asparagus and orzo are done, add them to the bowl.

  6. 6

    In a saucepan, combine all vinaigrette ingredients and heat on medium-high while whisking. Once frothy, take off heat.

  7. 7

    Pour the vinaigrette over the bowl and toss to combine. Let sit for 5-10 minutes before serving.