Ingredients for Asparagus Sundried Tomato And Orzo Salad
- 1 pound asparagus
- 2 tablespoons olive oil
- 2 cloves minced garlic
- 1/2 teaspoon salt
- 1 cup orzo pasta
- 1/2 cup sun-dried tomatoes (oil-packed, drained)
- fresh basil
- fresh parsley
- tomatoes
- balsamic vinegar
- 1/4 cup crumbled feta cheese (optional)
- 2 tablespoons fresh lemon juice
- freshly ground black pepper to taste
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How to Make Asparagus Sundried Tomato And Orzo Salad
- Preheat oven to 430°F (220°C).
- Wash 1 pound of asparagus, trim woody ends, and cut into 1-inch pieces.
- In a large bowl, toss asparagus with 2 tablespoons olive oil, 2 cloves minced garlic, and 1/2 teaspoon salt.
- Spread asparagus in a single layer on a baking sheet.
- Roast for 12-15 minutes, until tender-crisp.
- Let asparagus cool slightly.
- While asparagus roasts, cook 1 cup orzo pasta according to package directions in salted water. Drain and rinse with cold water.
- Cut 1/2 cup sundried tomatoes (oil-packed, drained) into small pieces.
- In a large bowl, combine the cooled roasted asparagus, cooked orzo, sundried tomatoes, 1/4 cup crumbled feta cheese (optional), and 2 tablespoons fresh lemon juice.
- Toss gently to combine. Season with salt and freshly ground black pepper to taste.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
13g
Fat
3g
Carbs
13g
