PCC Asparagus and Orzo Salad

PCC Asparagus and Orzo Salad

PCC Asparagus and Orzo Salad

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?
100% would make it again

Ingredients

  • 6 tablespoons olive oil
  • 1/2 teaspoon lemon zest
  • 1 pound orzo pasta
  • 2 pounds asparagus, woody stems removed and cut into diagonal pieces 1 1/2 inches long
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1/4 cup herbes de Provence
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 yellow bell pepper, core removed and cut into thin strips
  • 1 cup pitted Kalamata olives, rinsed and drained
  • 4 ounces feta cheese, crumbled
  • 1/4 red onion, thinly sliced

Directions

Combine oil and lemon zest in a small bowl; set aside.

Cook orzo in a large pot of boiling, salted water until tender, according to package directions. Drain, rinse and let dry. Toss with 2 tablespoons lemon oil; set aside.

Blanch asparagus in boiling water until the color just begins to change. Using a slotted spoon, transfer asparagus to a bowl of ice water. Let asparagus cool, then drain.

To prepare dressing, mix lemon juice, mustard, Herbes de Provence, salt, pepper and remaining lemon oil in a small bowl.

In a large bowl, combine orzo, asparagus, bell peppers, olives, feta, onions and dressing.