Orzo Asparagus Salad

Name: Orzo Asparagus Salad
Cuisine: American
Ingredients: 16 oz. orzo pasta; 25 asparagus stems, diced; 2 medium shallots, chopped; 3 cloves garlic, minced; 1 tablespoon virgin olive oil; 33 oz. artichoke hearts marinated in oil, drained & rinsed; 1 1/2 cups julienne cut sundried tomatoes; 1 tablespoon salt for boiling water; 2 tablespoons fresh lemon juice; 3 tablespoons lemon zest; 1/4 cup rice vinegar, unseasoned; 1/2 cup virgin olive oil; 1/2 teaspoon salt; 1 teaspoon freshly ground black pepper; 1 teaspoon crushed pepper (optional)

Ruth Rodriguez @SunshineRuth1976

This recipe was inspired by a delicious salad served at my niece's wedding. Can be prepared the day before.

Ruth Rodriguez @SunshineRuth1976

This recipe was inspired by a delicious salad served at my niece's wedding. Can be prepared the day before.

Saved

Ingredients

16 oz.orzo pasta
25asparagus stems, diced
2medium shallots, chopped
3 clovesgarlic, minced
1 tablespoonvirgin olive oil
33 oz.artichoke hearts marinated in oil, drained & rinsed
1 1/2 cupsjulienne cut sundried tomatoes
1 tablespoonsalt for boiling water
2 tablespoonsfresh lemon juice
3 tablespoonslemon zest
1/4 cuprice vinegar, unseasoned
1/2 cupvirgin olive oil
1/2 teaspoonsalt
1 teaspoonfreshly ground black pepper
1 teaspooncrushed pepper (optional)

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Steps

1

Julienne cut asparagus into 2 inch pieces and boil in salted water in stockpot until tender, but still bright green. Drain, rinse in cold water and place in large bowl.
2

Pull asparagus out with slotted spoon and cook orzo in the asparagus water until al dente, approximately 8 minutes. Drain and add to asparagus.
3

Add sundried tomatoes to asparagus bowl.
4

In small sauté pan, cook chopped shallots and minced garlic in 1 tablespoon olive oil until tender. Add to asparagus bowl.
5

Add artichoke hearts that were drained, rinsed and quartered to asparagus bowl.
6

In separate bowl, combine lemon juice, rice vinegar, salt, and crushed pepper. Whisk and pour over asparagus bowl.
7

Add lemon zest to asparagus and gently fold all ingredients with a large spoon.
8

Place bowl in refrigerator for at least 2 hours.