Lemon Orzo Salad

/
Mariani Orzo Salad 2.jpg

PREP TIME: 10 MIN
COOK TIME: 15 MIN
TOTAL TIME: 25 MIN

INGREDIENTS

  • 1 pound asparagus stalks, trimmed

  • 12 oz. orzo, dry

  • ¼ cup Mariani marcona almonds

  • ¼ cup mint leaves, torn

  • ¼ cup dill, chopped

  • ¼ cup + 1 tablespoon olive oil, divided

  • ¼ cup lemon juice

  • ½ teaspoon garlic powder

  • Salt and pepper, to taste

INSTRUCTIONS:

  1. Bring 3-4 quarts of water to a boil over high heat. Add the orzo to the water and cook for 8-10 minutes. Strain and set aside.

  2. Grill the asparagus. Preheat the grill to high heat and toss the asparagus in a tablespoon of olive oil and a pinch of salt. Place the asparagus across the grill grates and grill with the lid closed for 5-7 minutes, until tender. Remove from heat.

  3. Cut the asparagus stalks into bite-sized pieces. Combine the orzo, asparagus pieces, almonds, mint, and dill in a large bowl and toss until all ingredients are evenly distributed.

  4. In a small bowl, combine the ¼ cup of olive oil, lemon juice, garlic powder, salt, and pepper and whisk until combined. Pour the mixture over the orzo and toss until the orzo is all coated.

  5. This salad can be served hot or cold.

Lemon Orzo Salad

Lemon Orzo Salad

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Ingredients

  • 1 pound asparagus stalks, trimmed
  • 12 oz. orzo, dry
  • ¼ cup Mariani marcona almonds
  • ¼ cup mint leaves, torn
  • ¼ cup dill, chopped
  • ¼ cup + 1 tablespoon olive oil, divided
  • ¼ cup lemon juice
  • ½ teaspoon garlic powder
  • Salt and pepper, to taste

Instructions

  1. Bring 3-4 quarts of water to a boil over high heat. Add the orzo to the water and cook for 8-10 minutes. Strain and set aside.
  2. Grill the asparagus. Preheat the grill to high heat and toss the asparagus in a tablespoon of olive oil and a pinch of salt. Place the asparagus across the grill grates and grill with the lid closed for 5-7 minutes, until tender. Remove from heat.
  3. Cut the asparagus stalks into bite-sized pieces. Combine the orzo, asparagus pieces, almonds, mint, and dill in a large bowl and toss until all ingredients are evenly distributed.
  4. In a small bowl, combine the ¼ cup of olive oil, lemon juice, garlic powder, salt, and pepper and whisk until combined. Pour the mixture over the orzo and toss until the orzo is all coated.
  5. This salad can be served hot or cold.
Created using The Recipes Generator