Lemon Orzo Salad With Asparagus
Lemon orzo salad with roasted spring vegetbles in the perfect easy midweek meal. Served hot or cold, it also makes a great salad to take to cookouts and BBQs.
Ingredients
Orzo and Roasted Vegetables
- 1½ cups orzo
- 1½ cups cherry tomatoes
- 1 cup asparagus chopped in 1 inch pieces
- ½ cup pitted black olives cut in two
- 1 14 ounce can chickpeas drained and washed
- 3 tablespoons extra virgin olive oil divided
- 3 garlic cloves grated or minced
Dressing
- 1 tablespoon extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon sea salt
- ¼ teaspoon chili pepper flakes (or less for less spicy)
Garnish
- Handful fresh herbs such as parsley, dill or mint
Instructions
- Preheat the oven to 425° F (225° C).
- Mince the garlic and mix with the olive oil. Set aside.
- Line a baking tray with parchment paper and place the cherry tomatoes, asparagus, olives and chickpeas on the tray. Drizzle the olive oil/garlic mixture over the top, and turn everything over with a spatula to ensure everything is well coated in the oil. Roast in the oven for 15-20 minutes.
- While the vegetables are roasting, heat the remaining tablespoon of olive oil in a non stick pan. When the oil is hot, add the orzo and saute until the orzo is golden (about two minutes). Add 3 cups of water to the pan, bring to a simmer, put the lid on the pan and cook for 10-15 minutes or until the water is absorbed and the orzo is creamy.
- While the orzo is cooking, make the dressing by mixing the olive oil, lemon juice, lemon zest, sea salt and chili pepper flakes together in a small bowl.
- Mix the dressing in with the cooked orzo and gently stir in the roasted vegetables and chickpeas. Garnish with herbs.
Notes
- Store leftover lemon orzo salad in an airtight container in the fridge for up to 4 days.
Nutrition
Calories: 379kcalCarbohydrates: 48gProtein: 9gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gSodium: 564mgPotassium: 340mgFiber: 4gSugar: 4gVitamin A: 594IUVitamin C: 19mgCalcium: 40mgIron: 2mg
Tried this recipe?Let us know how it was!