Lemon Orzo Salad with Asparagus and Tomatoes AND Giveaway Winner!

I found this side dish on A Big Mouthful and I am so glad I did.  We absolutely loved everything about it.  It was light, healthy, and full of flavor.  The lemon gave the orzo a nice summery feel and the asparagus and tomatoes made it seem a little more hearty.  I served this delicious salad with the Paprika Panko Crusted Chicken Thighs and the Italian Salad with Fresh Basil Vinaigrette.  The whole meal was delicious but the orzo was my favorite part of dinner .   My husband took the leftovers to work the next day and he said it was really tasty.

Boil a pot of salted water over high heat.  Add the orzo and cook per instructions.  Add the chopped asparagus to the boiling water/orzo 2 minutes before the orzo finishes cooking.  Drain the orzo and asparagus.

Heat the olive oil in a skillet over medium heat.  Add the garlic and cook, stirring constantly, for 1 minute.  Add the orzo and asparagus to the skillet and toss to coat evenly.  Add the lemon juice, zest, tomatoes, sea salt and freshly cracked pepper, to taste then gently mix until well combined.  Place into a serving dish then top with freshly chopped parsley and Parmesan if desired.  Enjoy.

 

GIVEAWAY WINNER:

The winner of the Spicy Apron is comment number 94:

Susan Martin — May 4, 2012 

Thanks for posting the giveaway- think the tangerine flowers apron is my fav. Been following your site for quite a while and think you are the greatest! Thanks for the great recipes , beautiful photography, and easy to print feature.

Congratulations Susan!  Please check out Spicy Apron’s website to choose the apron of your choice  (worth $29.99 or less).  E-mail me the apron you have chosen and your mailing address so Spicy Aprons can get it into the mail to you right away.

Print
Print
Save
Save

Lemon Orzo Salad with Asparagus and Tomatoes

Yield: 5

Prep Time: 5 min.

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients:

6 oz of orzo, cooked per instructions
6 asparagus spears, chopped into thirds
1 tbsp olive oil
2 cloves of garlic, minced
Handful of grape tomatoes, sliced in half lengthwise
Zest and juice from half a lemon
Sea salt and freshly cracked pepper, to taste
1 tbsp fresh parsley, chopped
Parmesan cheese

Directions:

Boil a pot of salted water over high heat. Add the orzo and cook per instructions. Add the chopped asparagus to the boiling water/orzo 2 minutes before the orzo finishes cooking. Drain the orzo and asparagus.

Heat the olive oil in a skillet over medium heat. Add the garlic and cook, stirring constantly, for 1 minute. Add the orzo and asparagus to the skillet then toss to coat evenly. Add the lemon juice, zest, tomatoes, sea salt and freshly cracked pepper, to taste then gently mix until well combined. Place into a serving dish then top with freshly chopped parsley and Parmesan if desired. Enjoy.

Adapted recipe by For the Love of Cooking.net
Original recipe by A Big Mouthful