Lemon Orzo Salad

Just a quickie post to recommend a dish I made last night. Thank you Pinterest!

 

Lemon Orzo Salad with Asparagus and Tomatoes

I would say it was quite delicious, however could have used a bit more of a kick. Even just a teaspoon more pepper probably would have zested it up enough!

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(picture from original site where recipe can be found: http://www.abigmouthful.com/lemon-orzo-salad-with-asparagus-and-tomatoes/ )

 

Lemon Orzo Salad with Asparagus and Tomatoes

12 oz. orzo
1 bunch fresh asparagus, cut into 1-inch pieces
1 pint grape or cherry tomatoes, halved
1 lemon, zested and juiced
4 Tbs. extra virgin olive oil
1 clove garlic, minced
2 Tbs. fresh parsley, minced
Kosher salt
Fresh ground pepper
Grated Parmigiano Reggiano*

Bring 2 large pots of water to boil.  Add a big pinch of salt in each.

To one pot, add asparagus and blanch, about 2 to 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 the 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, salt and pepper in a small bowl.  Stir into orzo and vegetables.  Stir in parsley and grated Parmigiano Reggiano.

This can be served warm, room temperature or cold.

*Note:  If you want to keep this salad vegan, leave out the Parmigiano Reggiano.

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The Sicilian Kitchen | Burrito Night

Some of you may recall that a few weeks back I made lasagna and decided that it was time for a new category of blog posts: recipes.  Well since then, I haven’t posted a new recipe (shame on me!) in “The Sicilian Kitchen” category, so I decided that tonight would be the night!

To all my fellow college students out there (or for those of you who are simply in need of a quick and simple dinner), you will appreciate how easy this recipe is, I promise.  Honestly, what is easier than making a burrito?

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