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Spring Orzo Salad




Source of Recipe


Marla


List of Ingredients




Spring Orzo Salad


1 Tbsp lemon zest
½ cup each lemon juice and water
¼ cup olive oil
2 tsp sugar
½ tsp salt
¼ tsp pepper
½ cup thinly sliced red onion
1 lb orzo pasta
8 oz asparagus, ends trimmed, cut into 1-in. pieces
2 cups bagged shredded carrots
½ cup chopped fresh mint, dill or parsley



Recipe





Planning Tip: Do steps 1, 2 and 3 a day before serving. Store dressing and pasta-vegetable mixture separately; refrigerate. Do step 4 up to 4 hours before serving.


Whisk lemon zest, juice, water, oil, sugar, salt and pepper in a large bowl until blended. Add onions and let stand while pasta cooks.


Bring a large pot of lightly salted water to a boil. Add pasta, return to a boil and cook as package directs; stir in asparagus and carrots 3 minutes before pasta will be done.


Cook until pasta and vegetables are just firm-tender. Drain and rinse under cold running water; drain again.


Put in bowl with dressing. Add mint and toss to mix and coat.


source is Woman's Day