Orzo Asparagus Salad
This orzo asparagus salad is a fresh, colorful way to enjoy asparagus. Tender orzo, lightly sautéed asparagus, stuffed olives, carrots, and tomatoes are tossed in a creamy lemon vinaigrette for a bright, flavor-packed side dish.
Ingredients
Method
- For salad dressing, combine 2 tablespoons olive oil, white wine vinegar, lemon juice, parsley, garlic, Italian seasoning, and Dijon mustard in a small bowl. Stir rapidly with a fork or whisk, until well blended.
- Stir in mayonnaise. Taste; season with salt and pepper. Stir in sugar, to taste. Refrigerate dressing until the salad is ready to be tossed.
- Heat 2 tablespoons olive oil in a large, nonstick skillet over medium-high heat. When oil is hot, add asparagus pieces and cook, stirring frequently, for 3 to 4 minutes. Asparagus should be bright green and still crunchy. Remove from the skillet and set aside.
- Melt butter in the same skillet; turn heat down to medium-low. Add orzo and stir to coat completely in the melted butter. Cook and stir continuously until orzo is a light, golden brown, about 4 minutes.
- Add broth, stir, and bring to a boil. Cover, reduce heat to a simmer, and cook about 15 minutes. Remove the cover for the last five minutes, to assure that the water cooks away. Stir occasionally, to allow evaporation.
- Remove orzo from the skillet and place in a bowl; drizzle with remaining 2 tablespoons olive oil, stir to coat the pasta, and refrigerate for about 15 minutes.
- Meanwhile, for salad, combine asparagus, olives, cherry tomatoes, carrots, feta cheese, and red onion in a bowl.
- Stir in cooled orzo and salad dressing, and toss to combine. Garnish with fresh parsley and serve cold.
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